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Directions 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. Bring stock to a simmer in a saucepan. 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. Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.
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King of mushrooms dried — risotto, ragu, cream sauces, broth
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking