Serves 6
This recipe demonstrates that our Raptor
Rib Rib is not just for ribs,
but will work great on pork chops, pork
roasts, and even poultry. This particular
dish features pork tenderloin, pork’s
most tender cut, paired along with the butternut
squash risotto cake. You and your guests will enjoy
a new culinary adventure with the other
white meat.
Pork
Ingredients:
3.5 oz. (1
jar) Raptor Rib Rub
2 Pork Tenderloins
2 oz. Olive Oil
Sweet Onion Risotto
Cake with Butternut Squash and Shitake
Mushroom Ingredients:
1 cup Aborio Rice
½ cup Onion (diced)
½ cup Butternut Squash (diced)
2 Shitake Mushrooms (diced)
1 tbs. Unsalted Butter
1 tbs. Olive Oil
1 tbs. Parmesan (grated)
3 cups Water or Stock
Salt and Pepper to taste
Meat Preparation
Brush the pork with
olive oil and rub with Raptor
Rib Rub. On a medium-high
heat BBQ grill the meat until medium-rare.
Sweet Onion Risotto Cake
with Butternut Squash and Shitake Mushroom
Preparation
- On the stove top place the water or stock in a saucepot and bring to a simmer. Season the water with salt and pepper.
- In a separate saucepot melt the butter
over medium heat and add the onion.
Sauté until light golden brown.
- Add the aborio rice and stir for thirty
seconds. Add the squash and one third
of the water. Lower the heat to medium-low
and continue stirring until the rice
has absorbed the liquid.
- Add the second third of the water and repeat the process.
- Finish with the final third of the liquid and add the mushrooms. Remember to keep stirring.
- When the rice absorbs the remaining liquid add the parmesan.
- In a ceramic dish spread the risotto out evenly about one inch high. Let the risotto cool at room temperature then refrigerate.
- Remove the cold risotto form the refrigerator
and make six round cakes with a round
cookie cutter. In a non-stick pan bring
the olive oil up to a medium heat and
add the risotto cakes. Sauté
the cakes until golden brown on each
side and reserve.
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