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Ingredients:

Serves 4

1 lb. green beans, trimmed
1 Tbs. olive oil
2 large red onions, thinly-sliced and separated into rounds
4-6 cups peanut oil for deep-frying
1/2-cup buttermilk
2 cups Arborio Rice Coating
8 oz. sliced mushrooms
2 cloves garlic, minced
2 tsp. fresh thyme, minced
Gray salt
freshly-ground black pepper
2 Tbs. brandy or cognac
1/3-cup red wine
1/3-cup chicken broth

Directions:

1. Cook beans in a pot of boiling water for 4 minutes, or until tender. Drain and set aside.
   
2. Heat the peanut oil in a deep fryer or deep pot to 350 degrees F. Meanwhile, put the onions in a bowl.
   
3. Pour buttermilk over onions and toss to coat. Shake off the excess liquid and dip onions into rice coating.
   
4. Drop a single piece in the oil to test the heat. If it rises immediately to the surface, the oil is ready.
   
5. Fry the onion rounds in small batches until crispy, about 2 minutes.
   
6. Scoop out with a slotted spoon and drain on paper towels. Set aside.
   
7. Heat oil in a sauté pan. Add mushrooms and cook until caramelized.
   
8. Add garlic, thyme, salt and pepper; cook for a few minutes.
   
9. Add brandy, red wine and chicken broth and bring to a boil.
   
10. Reduce heat and simmer for 1 minute.
    
11. Add green beans to mushroom sauce and toss to coat.
    
12. Place on a large serving dish. Top with fried onions before serving.