Flavorful Mushroom Risotto - cooking recipe

Ingredients

4 tablespoons butter
2 cups chanterelle mushrooms (any flavorful combination) or 2 cups 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 7 cups 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 (warmed in oven) or 2 -3 tablespoons toasted chopped almonds (warmed in oven)
2 tablespoons chopped fresh parsley

Preparation

Make sure you only wipe the mushrooms clean.
Melt 2 tablespoons butter in a medium skillet over medium-high heat.
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.)
Add cognac, bring to a boil, and reduce liquid by 1/2, about 3-4 minutes.
Lower heat to medium; add cream, and simmer 5 minutes.
Remove skillet from heat and set aside.
Bring stock to simmer in a saucepan.
In a deep, heavy, medium sized saucepan, heat oil and remaining butter.
Add shallots or onions and cook until soft, about 2 minutes.
Add garlic and cook another 30 seconds to 1 minute.
Add rice and stir to coat with butter an 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 cashews or almonds, mushroom mixture and the freshly grated Parmesan cheese.
Season to taste with salt and pepper and serve garnished with parsley.