1 author: The Gambaro Family FoodNetwork 2003
2 directions: 'Melt 2 T. butter in a medium skillet over medium-high heat. Add the
3 mushrooms and sauté until golden brown, about 5 min. Add cognac, bring to a boil,
4 and reduce the liquid by half, 3-4 min. Lower heat to medium, add cream and simmer
5 5 min. Remove the skillet from the heat and set aside. Bring the stock to a
6 simmer in a medium saucepan over medium heat.
9 Meanwhile, heat the remaining 2 T. butter with the oil in a deep, heavy medium
10 saucepan over medium heat. Add shallots and cook until soft, about 2 min. Add
11 the rice and stir to coat with the butter and oil. Add simmering stock, ½ C.
12 at a time, stirring constantly with a wooden spoon. Wait until liquid is almost
13 completely absorbed before adding more. This process will take about 20 min. The
14 rice should be just cooked and slightly chewy.
17 Stir in the mushroom mixture and cheese. Season, to taste, with salt & pepper
18 . Serve garnished with parsley.'
33 name: White Mushrooms-cleaned, trimmed & quartered
61 name: extra-virgin olive oil
68 name: Shallots, peeled and minced
82 name: freshly grated Parmigiano-Reggiano Cheese
96 name: fresh Parsley Leaves, chopped
99 name: Ben’s Cognac Risotto