Directions

• Bring broth to a boil in a saucepan over high heat then reduce heat to medium-low to maintain a gentle simmer. Measure out the water and set aside.
• Heat 2 tbsp butter in a heavy bottom Dutch oven over medium heat. When butter has melted, add shallot and salt. Cook, stirring frequently, until shallot is softened, but not browned, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around the edges, about 3-4 minutes.
• Add wine and cook, stirring constantly until fully absorbed, 2-3 minutes. Stir in simmering broth, reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al-dente, 16-19 minutes, stirring twice during cooking.
• While rice is cooking, add mushrooms to a skillet over medium heat with 1/4 cup water and cover with a lid until mushrooms soften, about 2 minutes. Remove lid and stir, allow water to evaporate. Add 2 tbsp butter and stir until melted, add cognac if using, and reduce heat to low until liquid is evaporated then turn heat off.
• When rice has finished cooking, add 1/2 cup of water, stirring gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan cheese and mushrooms. Remove pot from heat and allow to sit for 5 minutes. Stir in remaining 2 tbsp butter, lemon juice, and adjust salt and pepper to taste. If the risotto is too stiff, stir in 1/4 - 1/2 cup of water until the consistency is to your liking. Top with sliced green onions and serve.