How to make Mushroom Risotto and Arugula Salad
Over med-high heat:
3-4 turns of EVOO around a deep skillet. Add knob of butter. Addrice and stir until glossy/transluscent. About 4 minutes.
Add mushrooms and fennel.
Deglaze with 1/2 cup of the stock. Let absorb.
Keep adding stock, a little bit at a time and KEEP STIRRING.
About 15 minutes in, add cognac.
Continue adding stock. You may not use it all. Keep testing therice for that "al dente" consistency. Total cook time will be about a1/2 hour.
Add lemon juice, salt, pepper to taste.
Garnish with parmasean cheese and fronds!
Mix the EVOO, lemon juice and salt &pepper. Toss with the arugula. Mmm!