Roasted Rack of Rabbit, Butternut Squash Risotto, Oyster Mushrooms, Truffle Sauce
Serves 4

For the risotto:
In a small pot add 2 oz of butter. Sweat the onions until translucent. Add the rice and Sauté until all grains have turned to a pearl white color. Add the wine and cook until it evaporates. Add a 1/3 of the chicken stock stirring constantly until almost all the liquid is absorbed. Repeat the same procedure again twice and taste for seasoning and rice grain texture. The grains should be al dente. In a blender add the butternut squash pulp and 2 oz of chicken stock. Blend until smooth and season to taste. When the risotto is done add 1 cup of the squash mixture, 1 oz butter and the Parmesan cheese. Season to taste and reserve hot.

For the rabbit:
Season the rabbit with salt and pepper. Heat up a sauté pan on high and add 1 oz of the canola oil. Carefully add the rabbit and brown well on both sides. When beautiful and golden brown remove in to a plate and cover with foil.

For the mushrooms:
In the same pan were the rabbit was cooked add 2 oz of butter and sauté the mushrooms until cooked and dark brown. Season to taste and remove from the pan and reserve hot in the same plate with the rabbit.

For the sauce
In the same pan where the mushrooms were cooked add the Cognac and reduce by 2/3. Add the veal demi glace ad bring to a high simmer. Turn the temperature down to a low simmer and add the heavy cream. Season to taste and fi nish the sauce whisking the truffl e butter.

To serve
Place a spoon full of the risotto in the center of each plate. Arrange some of the mushrooms on top of the risotto. Place the Rabbit on top of the mushrooms. Spoon the sauce around the plate and garnish with fresh truffl es.

Biltmore Executive
Banquet Chef
Nick Mastrascusa