Risotto Quenelles With Portabella Ribbons

• 14 ounce can chicken broth
• 1 cup Arborio rice
• 2 tablespoons butter
• 2 tablespoon shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 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
• 1/4 cup butter
• 1/4 cup all purpose flour
• 1 pint light cream, warmed
• 1 cup shredded Fontina cheese
• 1/4 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

1. Slice mushroom extremely thin to resemble ribbons. Melt butter in a saute pan and toss mushroom slices with sherry on high heat until just tender and liquid has evaportated. Season with salt and pepper. Set aside.
2. 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

chicken broth, arborio rice, butter, parmesan cheese, salt, freshly ground pepper, ubc, eggs, spinach, tomatoes, ubc, ubc, light cream, cheese, ubc, freshly ground nutmeg, parmesan cheese, mushroom, butter, sherry, portabella

Taken from www.epicurious.com/recipes/member/views/risotto-quenelles-with-portabella-ribbons-1200044 (may not work)