Prepare Arborio Rice Coating in advance (see below).
Prepare Fried Onions before cooking the green beans and set aside.
Bring the water to boil in a large pot or Dutch oven. Fill a large bowl with ice water and set aside.
Add the green beans and salt to the boiling water. Cover and cook for 4 to 6 minutes or until crisp-tender and still bright green. NOTE: Be sure to cook the beans to your desired level of doneness (taste one to see if it is cook properly - the beans should still be very crunchy). Remove from heat and drain beans well in a colander, then plunge into the ice water to stop the cooking. Again drain the partially-cooked green beans well and set aside.
In a large frying pan over medium heat, heat olive oil. Add mushroom and cook until browned, approximately 4 to 5 minutes (do not stir the mushrooms so that they can properly caramelize). After the onions are caramelized, add the garlic and thyme. Season with salt and pepper to taste. Cook until the garlic is fragrant, about 1 minute. Add the brandy, red wine, and chicken broth and bring to a boil. Simmer to blend the flavors and reduce the sauce, approximately 2 to 3 minutes.
Add the cooked green beans to the mushroom sauce and toss to coat. Plate on a large serving dish, and season again with salt and pepper, to taste. Top with prepared fried onions before serving.
Makes 6 to 8 servings.
Arborio Rice Coating:
1 cup arborio rice
3 cups all-purpose flour
1 cup semolina flour
2 tablespoon fine salt
1 teaspoon freshly-ground black pepper
Grind the rice to a very fine powder in a blender or spice grinder. Place in a bowl and add the flour, semolina, salt, and pepper. Toss until well blended.
Can be stored in a air-tight container in the freezer for maximum freshness.
2 quarts peanut oil (for frying)
2 large red onions, thinly sliced and separated into rings
1/2 cup buttermilk
2 cups Arborio Rice Coating (see recipe above)
In a deep fryer or a deep pot, heat peanut oil to 375 degrees F.
Place onion rings in a large bowl. Pour buttermilk over the onions and toss to coat. Shake off the excess buttermilk and dip the onions into the Arborio Rice coating, covering thoroughly.
In small batches, fry the onions until crispy, approximately 2 minutes per batch. Scoop out the onions with a slotted spoon and drain on paper towels; set aside and season with salt to taste.