Ingredients
14 ounce can chicken broth
1 cup Arborio rice
2 tablespoons butter
2 tablespoon shredded Parmesan cheese
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon garlic powder
2 large eggs, beaten
10 ounce pk. frozen chopped spinach, thawed and drained
1/4 cup chopped drained oil packed sun-dried tomatoes, optional
¼ cup butter
¼ cup all purpose flour
1 pint light cream, warmed
1 cup shredded Fontina cheese
¼ teaspoon cayenne pepper, optional
Garnishes
freshly ground nutmeg
Shaved Parmesan cheese
Portabella mushroom ribbons
2 tablespoon butter
1 tablespoon dry sherry
1 extra large portabella
Preparation
Slice mushroom extremely thin to resemble ribbons. Melt butter in a sauté pan and toss mushroom slices with sherry on high heat until just tender and liquid has evaportated. Season with salt and pepper. Set aside.
In a medium saucepan, bring chicken broth to a boil, stir in rice, cover and reduce to a simmer. Cook until rice is done, about 20 minutes. Stir in 2 tablespoons of butter and shredded Parmesan and set aside. In a medium bowl, combine cooked rice mixture, salt, pepper, garlic, eggs, drained spinach and tomatoes. Using your hands, place 2 heaping tablespoons of the mixture into a 2 inch by 1 inch diameter or use a small ice cream scoop. Proceed until all the mixture is used. Preheat oven to 400f. In a medium saucepan, melt remaining butter over medium heat and whisk in flour to thicken. Whisk in warm cream and cook until thicken about 5 minutes. Stir in Fontina cheese and cayenne and cook until cheese melts, about 5 more minutes. Spread some cheese sauce on the bottom of a medium baking dish and set the quenelles in a single layer. Cover with remaining sauce and bake 20 minutes or until bubbly and golden. Serve hot garnished with mushroom ribbons, a light dusting of nutmeg and shaved Parmesan cheese. Tomato roses are also a nice optional garnish
