Mushroom Risotto

4 tbsp butter
2 cups mushrooms, cleaned and chopped
2/3 cup cognac
3/4 cup heavy whipping cream
7 cups chicken broth
1 tbsp olive oil
6 tbsp onion, finely chopped
1 3/4 cups arborio rice
1/3 cup freshly grated parmesan cheese
salt & pepper to taste

1. Melt 2 tbs butter in a medium skillet over medium-high heat. Add mushrooms and saute about 5 minutes. Add cognac, bring to a boil and reduce liquid by half, 3-4 minutes. Lower heat to medium and add cream. Simmer for 5 minutes. Remove skillet from heat and set aside.
2. Bring stock to simmer in a saucepan.
3. In a deep, heavy, medium sized pan, heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 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 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.
4. Stir in the mushroom mixture and add the parmesan cheese. Season to taste with salt and pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user TERILYN1015.