Mushroom Risotto

Ingredients

• 2 Tbsp butter 
• 2 cups oyster mushrooms cleaned trimmed cut into half inch to inch pieces
• 0.7 cup brandy dry white
• 5 cups chicken stock see for vegetarian option (use vegetable stock )
• 0.3 cup shallots white yellow minced peeled finely chopped
• 1.8 cups arborio rice 
• 0.3 cup parmesan cheese freshly grated
• 4 servings salt and pepper black freshly ground
• 2 Tbsp parsley fresh chopped

Equipment

• frying pan
• sauce pan

Directions

1. Bring stock to a simmer in a saucepan.
2. Sauté the mushrooms: Melt the butter in a wide saucepan over medium-high heat.
3. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter).
4. Add the rice and stir to combine.
5. Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes.
6. simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.
7. Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
8. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
9. in the Parmesan cheese and season to taste with salt and pepper.
10. Garnish with chopped fresh parsley or chives.