Mushroom Risotto

Ingredients
4 T. butter
2 C.  shiitake or button mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 C. cognac, vermouth, or dry white wine
3/4 C. heavy cream
7 cups chicken stock
1 T. olive oil
1/3 C. of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
1 3/4 C. arborio rice
1/3 C. freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 T. chopped fresh parsley

Directions
1.  Melt 2 T. butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using chanterelles, dry sauté 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.
2.  Bring stock to a simmer in a saucepan.
3.  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. 4.  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.

Credit:  Simply Recipes