Mushroom Risotto--Murchie

• Ingredients
• 4 Tbsp butter
• 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
• 2/3 cup cognac, vermouth, or dry white wine
• 3/4 cup heavy cream
• 7 cups chicken stock* (use vegetable stock for vegetarian option) - 1 large can
• 1 Tbsp olive oil
• 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
• 1 3/4 cups arborio rice
• 1/3 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley

1. Directions
2. Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and saute about 5 minutes (if using chanterelles, dry saute first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
3. Bring stock to a simmer in a saucepan.
4. In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
5. Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.

ingredients, butter, mushrooms, cognac, heavy cream, chicken stock, olive oil, shallots, arborio rice, parmesan cheese, salt, parsley

Taken from www.epicurious.com/recipes/member/views/mushroom-risotto-murchie-50177648 (may not work)