FLAVORFUL MUSHROOM RISOTTO

Steps:

• Make sure you only wipe the mushrooms clean.
• Melt 2 tablespoons butter in a medium skillet over medium-high heat.
• Add mushrooms and saute about 5 minutes. (If using chanterelles, dry saute first for 1-2 minutes and let the mushrooms cook in their own juices before adding the butter.)
• Add cognac, bring to a boil, and reduce liquid by 1/2, about 3-4 minutes.
• Lower heat to medium; add cream, and simmer 5 minutes.
• Remove skillet from heat and set aside.
• Bring stock to simmer in a saucepan.
• In a deep, heavy, medium sized saucepan, heat oil and remaining butter.
• Add shallots or onions and cook until soft, about 2 minutes.
• Add garlic and cook another 30 seconds to 1 minute.
• Add rice and stir to coat with butter an 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.
• Stir in cashews or almonds, mushroom mixture and the freshly grated Parmesan cheese.
• Season to taste with salt and pepper and serve garnished with parsley.