Flavorful Mushroom Risotto

Ingredients

 * 4 	tablespoons butter
 * 2 	cups chantarelle mushrooms or oyster mushrooms, cleaned, trimmed and cut into 1/2-inch pieces (any flavorful combination)
 * 2/3 	cup cognac
 * 7 	cups low sodium chicken broth or low sodium vegetable broth
 * 3/4 	cup heavy cream
 * 1 	tablespoon extra-virgin olive oil
 * 4 	medium shallots, peeled and minced or 6 tablespoons yellow onions, finely chopped
 * 3/4-1 	garlic clove, minced
 * 1 3/4 	cups arborio rice
 * 1/3 	cup freshly grated parmesan cheese
 * salt
 * freshly ground coarse black pepper
 * 2-3 	tablespoons chopped toasted cashews or toasted chopped almonds (warmed in oven)
 * 2 	tablespoons chopped fresh parsley

Directions

 * 1) Make sure you only wipe the mushrooms clean.
 * 2) Melt 2 tablespoons butter in a medium skillet over medium-high heat.
 * 3) 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.)
 * 4) Add cognac, bring to a boil, and reduce liquid by 1/2, about 3-4 minutes.
 * 5) Lower heat to medium; add cream, and simmer 5 minutes.
 * 6) Remove skillet from heat and set aside.
 * 7) Bring stock to simmer in a saucepan.
 * 8) In a deep, heavy, medium sized saucepan, heat oil and remaining butter.
 * 9) Add shallots or onions and cook until soft, about 2 minutes.
 * 10) Add garlic and cook another 30 seconds to 1 minute.
 * 11) Add rice and stir to coat with butter an oil.
 * 12) Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
 * 13) Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
 * 14) This process will take about 20 minutes.
 * 15) The rice should be just cooked and slightly chewy.
 * 16) Stir in cashews or almonds, mushroom mixture and the freshly grated Parmesan cheese.
 * 17) Season to taste with salt and pepper and serve garnished with parsley.