4 tablespoons butter
15 small white mushrooms ? cleaned, trimmed and quartered
2/3 cups cognac
3/4 cup heavy cream
7 cups chicken stock
1 tablespoon extra-virgin olive oil
4 medium shallots, peeled and minced
1 3/4 cups arborio rice
1/3 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley leaves
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