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1
Cook green beans in boiling salted water until tender, about 3 or 4 minutes.
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2
Drain well.
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3
Heat olive oil in a large skillet over medium heat.
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4
Add mushrooms and cook until browned, about 3 to 4 minutes.
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5
Add the garlic and thyme.
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6
Season with salt and freshly ground black pepper, to taste.
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7
Cook until garlic is fragrant, about 1 minute.
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8
Add brandy or cognac, red wine and chicken broth, bring to a boil.
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9
Simmer to blend flavors and reduce sauce, about 2 to 3 minutes.
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10
Add green beans to mushroom sauce and toss to coat.
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11
Place on a large serving dish, season again with salt and pepper, to taste.
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12
Top with fried onions before serving.
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13
2 quarts peanut oil, for frying
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14
2 large red onions, thinly sliced and separated into rings
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15
1/2 cup buttermilk
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16
2 cups arborio rice coating, recipe follows
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17
Kosher salt
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18
Heat peanut oil in a deep fryer or deep pot to 375 degrees F.
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19
Put onion rings in a large bowl.
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20
Pour buttermilk over onions and toss to coat.
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21
Shake off the excess liquid.
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22
Dip onions into Arborio rice coating, covering thoroughly
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23
Fry the onions in small batches until crispy, about 2 minutes per batch.
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24
Scoop out with a slotted spoon and drain on paper towels.
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25
Set aside.
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26
Season with salt, to taste.
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27
1 cup arborio rice
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28
3 cups all-purpose flour
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29
1 cup semolina
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30
2 tablespoons fine salt
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31
1 teaspoon freshly ground black pepper
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32
Grind the rice in a blender or spice grinder to a very fine powder.
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33
Put it in a bowl and add the flour, semolina, salt and pepper.
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34
Toss until well blended.
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35
Store in a sealed container in the freezer for maximum freshness.
