The Pork is More Than Just Brine…With Butternut Squash Risotto

https://thefooduntold.com/food-science/t99vaays 0

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I don’t end up cooking much meat so I’ve never brined meat before but there’s a first time for everything. I was excited for a new technique.
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I set the country style boneless pork ribs set up in brine for the workday. The pork should absorb a lot of liquid and when this cooks off, the meat will be more tender. True story.

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Ingredients

https://bxscco.com/6p30ri9 2 cups ice cubes
1 cup cider vinegar
¼ cup salt
¼ cup brown sugar
1 tbs peppercorns

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Directions

Buying Tramadol In Spain Boil cider vinegar.
Add salt and sugar stirring until dissolved.
Add ice cubes and peppercorns.
Put pork into the brine and let sit for 8 hours.
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To cook, remove from brine, smother with bbq sauce and bake for 1 hour, covered.
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The pork came out smelling amazing! It was uber tender. Fork tender…no knives required. It would have been really special with homemade barbecue sauce but was so good and I was really happy with it.

https://www.inaxorio.com/zncg8fr4

enter site butternut_risotto_cup_290_200
I made butternut squash risotto to go with it. I love risotto and don’t make it nearly enough. It is creamy and delicious with so many variations! I’ve made a weight watchers one with tomato juice and zucchini. The tomato juice makes it red, flavorful, and creamy without being overly acidic. Enough about that, onto today’s risotto.

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Ingredients

https://autismwish.org/zv4pe6kk0 1 cup aborio rice
2 cups vegetable broth
2 cups butternut squash
½ cup white wine
¼ cup Parmesan cheese

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Directions

follow url Toast aborio, stirring consistently until golden.
Heat broth and wine on medium low.
Steam butternut squash and add to rice.
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Add ½ cup broth until absorbed and repeat until all the liquid has been absorbed.
Serve with plenty of Parmesan.
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The risotto was sticky and delightful. The squash was a perfect addition. What a great orange color! Needless to say, I ate leftovers for days. I thought making a ½ cup of rice might be weird to have strange quantities but we definitely had more than enough. Maybe arancini will be a fun use of these leftovers.

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