Instructions

• In a large cast-iron dutch oven or heavy-bottomed stock pot set over medium heat, mix together the oil and flour. Cook, stirring continuously, for 20-25 minutes until you have a dark brown roux. Once done, remove pot from heat but keep close by.
• In a skillet over medium-high heat, melt the butter and then add the shallots, half the thyme, and one clove of garlic (mince it). Cook, stirring, until the shallots are translucent; pour in ¼ c Cognac and continue cooking until everything is soft and fragrant and most of the liquid is gone. Season with salt and pepper.
• Return the pot with the roux to a burner set to medium heat, and toss in the diced celery. Stir to incorporate, about a minute, and add in the shallot mixture. Then add the mushrooms and gently stir everything together. Add the remaining ¼ c Cognac and 2 c of beef broth, and season well with salt, pepper and porcini sea salt if you have it (at least 2 tsp of it).
• Reduce heat to low, cover and cook for about 20 minutes, stirring occasionally.
• In the meantime, in a 1 or 2 quart pot, heat the water to boiling, salt it, and add the rice. Reduce heat to low and cook until done, about 17 minutes.
• To serve, mound some rice in the center of a rimmed soup bowl and ladle as much mushroom saucy-gravy on top as you’d like. Garnish with chopped scallions and/or parsley (I didn’t have either but feel both would be nice).