For ➍4 rabbit thighs, boned & cut into small pieces*
20 g butter
1 tbs rosemary
200 g fresh porcini mushrooms, cleaned & torn
3 tbs olive oil
60 g onion, peeled & finely chopped
350 g Arborio rice
1 dl dry white wine
1 l warm chicken or vegetable stock
salt & pepper
40 g Parmigiano cheese, freshly grated**
10 g butter**
Melt a knob of butter and sauté the rabbit pieces with the rosemary very gently for 3 m. Season. Set aside.
Heat the olive oil in a small saucepan, add the onions and sweat gently for 2 m with a pinch of salt to help release the juices, then add the fresh mushrooms. Cook for 3 m. Add the rice and stir with a spoon. Increase the heat slightly and continue stirring until the rice turns opaque.
Pour in the wine, stir once only, and then leave to cook until two-thirds of the liquid has evaporated. Add two thirds of the hot chicken stock and a little salt. Stir every 3 m to encourage the starch to leave the rice and cook gently for about 12-15 m, adding a little more hot stock as necessary. Stir in the rabbit pieces. Add (some of) the rest of the stock and cook for another 3 m.
Just before serving, stir in the cheese and butter.**
Serve with a dry spicy white wine like viognier.**Optional.
Half quantities as entrée.
Read the tip on making a quick risotto.
