For ➍4 rabbits legs
1 large onion
2 carrots
3 stalks celery
3 cloves garlic
rosemary (a few sprigs)
3 bay leaves
400 g crushed tomatoes (canned)
15 cl red port
1 dash of olive oil
250 risotto rice
2 large shallots
1 clove garlic
6 dl chicken or vegetable stock
20 g butter
80 g Parmigiano (block)
pepper & salt
Let the rabbit meat come to room temperature.
Preheat the oven to 200°C.
Peel the onion and chop in rather coarse pieces.
Peel the carrots and cut the two ends. Cut each carrot first longitudinally into two and then into thick half-circles.
Rinse the celery stalks and remove the bottom piece and leaves. Cut the vegetables into small pieces of 1 cm wide.
Take a large casserole dish and sprinkle the pieces of onion, carrot and celery in. Pour in a dash of olive oil.
Crush the cloves of unpeeled garlic and throw them between the vegetable pieces.
Rinse the thyme and rosemary. Add bay leaves. Spread the herbs on the dish with vegetables and mix.
Season the rabbit legs with ground pepper and salt. Arrange them on top of the vegetables and drizzle a little olive oil over the meat.
Slide the dish in the oven at 200°C and leave roast for 20 m.
Remove the dish with rabbit from the oven and reduce the temperature to 150°C.
Place the dish on the stove. Put a medium heat to simmer vegetables.
Once the dish is bubbling merrily add the left over port.
Let the alcohol evaporate. After 1 m, pour the tomato on the rabbit.
Cover with a sheet of aluminum foil and put on the oven for 45 m.leave them for about 45 minutes away in the oven at 150°C.
Meanwhile prepare the risotto.
Peel the shallots and chop them finely. Peel the garlic and crush.
Pour a little olive oil in a casserole over a medium heat. Fry the shredded shallots with the garlic pulp into the hot oil. Stir frequently.
Turn down the heat. Sprinkle the rice grains on top of the glassy bits of shallot. Pour broth over twice and place the lid on the pot. Let the rice yarn in peace, until the grains have absorbed all the liquid.
Add a knob of butter and let it melt.
Grate the Parmigiano, and stir it to melt in the risotto.
Taste the risotto and spice rice preparation with a little salt and pepper from the mill.
Spoon onto everyone's plate a big scoop of risotto.
Put a soft rabbit leg on top, flanked by a lot of vegetables and some sauce.
Preheat the oven to 200°C.
Peel the onion and chop in rather coarse pieces.
Peel the carrots and cut the two ends. Cut each carrot first longitudinally into two and then into thick half-circles.
Rinse the celery stalks and remove the bottom piece and leaves. Cut the vegetables into small pieces of 1 cm wide.
Take a large casserole dish and sprinkle the pieces of onion, carrot and celery in. Pour in a dash of olive oil.
Crush the cloves of unpeeled garlic and throw them between the vegetable pieces.
Rinse the thyme and rosemary. Add bay leaves. Spread the herbs on the dish with vegetables and mix.
Season the rabbit legs with ground pepper and salt. Arrange them on top of the vegetables and drizzle a little olive oil over the meat.
Slide the dish in the oven at 200°C and leave roast for 20 m.
Remove the dish with rabbit from the oven and reduce the temperature to 150°C.
Place the dish on the stove. Put a medium heat to simmer vegetables.
Once the dish is bubbling merrily add the left over port.
Let the alcohol evaporate. After 1 m, pour the tomato on the rabbit.
Cover with a sheet of aluminum foil and put on the oven for 45 m.leave them for about 45 minutes away in the oven at 150°C.
Meanwhile prepare the risotto.
Peel the shallots and chop them finely. Peel the garlic and crush.
Pour a little olive oil in a casserole over a medium heat. Fry the shredded shallots with the garlic pulp into the hot oil. Stir frequently.
Turn down the heat. Sprinkle the rice grains on top of the glassy bits of shallot. Pour broth over twice and place the lid on the pot. Let the rice yarn in peace, until the grains have absorbed all the liquid.
Add a knob of butter and let it melt.
Grate the Parmigiano, and stir it to melt in the risotto.
Taste the risotto and spice rice preparation with a little salt and pepper from the mill.
Spoon onto everyone's plate a big scoop of risotto.
Put a soft rabbit leg on top, flanked by a lot of vegetables and some sauce.
Read the tip on making a quick risotto.
