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Cognac Risotto
Cognac Risotto
(Risotto al Cognac)
 
 
Ingredients:

15 small white mushrooms, cleaned, trimmed, and quartered
7 cups chicken stock
4 medium shallots, peeled and minced
2/3 cup cognac
3/4 cup heavy cream
4 tbsp butter
1 tbsp extra-virgin olive oil
2 tbsp chopped fresh parsley
1 and 3/4 cups arborio rice
1/3 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper

Directions:

Melt 2 tbsp butter in a medium skillet over medium-high heat.

Add mushrooms and saute until golden brown, about 5-6 minutes.

Add cognac, bring to a boil.

Reduce liquid by half, about 3-4 minutes.

Lower heat to medium, add cream, and simmer for about 5 minutes.

Remove skillet from heat and set aside.

Bring stock to a simmer in a medium saucepan over medium heat.

Heat remaining 2 tbsp butter with olive oil in a deep, heavy medium saucepan over medium heat.

Add shallots and cook until soft, about 2-3 minutes.

Add rice and stir to coat with butter and olive oil.

Add simmering stock, 1/2 cup at a time, stirring constantly with a wooden spoon. Wait until liquid is almost completely absorbed before adding more, about 20 minutes.

Stir in mushroom mixture and Parmigiano-Reggiano cheese.

Season to taste with salt and pepper and serve with parsley. Serves 4-6.

That's it!
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