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- 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 ½, 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, ½ 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 ½ 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.