Risotto with Cognac, Mushroom and Cream

Risotto is a wonderful and versatile dish that once you understand how to make it, can be one of your most versatile and star dishes in your culinary repertoire. This is a dish that can satisfy a hungry family in less than 30 minutes with things like spinach, asparagus and any other family favourite vegetables, or it can be a show stopper served at one of your more elegant dinners. This creamy mushroom risotto is just the right thing when you want to impress, and it is really easy to make.

Serves 4

Ingredients:
3 tbsp unsalted butter
120 g shiitake mushrooms or 240 g white or brown cultivated mushrooms, stems removed and sliced
1/2 cup Cognac
1/2 cup light cream
5 cups basic chicken sock, aproximately (if you are one of those cooks who always has some homemade in the freezer then your risotto will be the better for it, if on the other hand you never make your own stock or broth, then feel free to use the 'powder mix'; your dish will still be acceptable)
1/2 cup shallots, finely chopped
1 1/2 cups Arborio rice, which is a short grain rice that develops a creamy texture when cooked and absorbs flavours well (you can also use Carnaroli rice, but you cannot substitute it with any long grain rice, or par-boiled rice like 'Uncle Bens' brand)
1/3 cup Parmesan cheese, grated
1 tbsp parsley, chopped for garnish

Directions:
Heat only 1 tbsp of the butter in a skillet or pan over moderate heat until it begins to foam.
Then add the mushrooms and saute until soft (about 3 to 5 minutes), stirring frequently.
Turn the heat to high, add the Cognac and cook until it is reduced by half.
Reduce the heat and add the cream, cooking and stirring until it has reduced slightly and thickened (about 5 minutes).
Remove from heat and set aside.
Season to taste with salt and pepper.
Bring the stock/broth to a gentle, steady simmer and keep warm.
In a heavy casserole (preferably non-stick) , heat the remaining butter (2 tbsp) and olive over moderate heat.
Add the shallots and saute until soft but not brown (about 1 to 2 minutes).
Add the rice and stir with a wooden spoon for about 1 minute, making sure that all the grains are nicely coated.
Begin to add the simmering broth, one ladle-full at a time. Wait until each addition is almost completely absorbed before adding the next ladle. Keep stirring frequently to prevent sticking.
After about 18 to 20 minutes, the rice should be tender but still firm. (If you are not sure, taste it; it should not be 'crunchy'.) Then add the mushroom mixture that you had set aside, along with the Parmesan and parsley and stir vigorously until everything is combined with the rice.
Remove from heat and serve immediately.
Garnish, if desired, with a few Parmesan shavings in the middle of the dish atop a fresh sprinkling of chopped parsley in the center.