More rabbit recipes. This one is from Risotto Risotto by Valentina Harris. There are some risotto basics that crop up. Adding the ingredients one by one, and letting them cook together allows the flavours to build. Many of the meat risottos involve making a rich stew, and then adding the risotto rice and the stock, bit by bit.
I allow around 60g risotto rice per serving, and multiply by 3 to get the volume of stock in ml. For example, for 100g rice, use 300ml stock.
- 1 rabbit, jointed and rinsed
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 large handful of fresh parsley, chopped
- 4 tbsp olive oil
- 200g chopped pancetta or streaky bacon
- 2 tbsp tomato puree
- 1 glass red wine
- around 20 small black olives, chopped.
- a pinch of dried oregano
- salt and pepper
- 400g risotto rice
- 1.2 litres of chicken or vegetable stock, simmering
- Fry the onion, celery, pancetta and parsley in the olive oil over a low heat, until the onion is soft
- Add the rabbit and brown it all over.
- Mix the tomato puree and wine together, and stir it in, with the olives, oregano, salt and pepper. Simmer over a low heat or cook in a low oven for an hour and a half, until the rabbit is really tender. Add stock to ensure that the stew does not stick or dry out.
- Let the stew cool, and strip the rabbit meat from the bones. Cut larger sections of meat into pieces the size of a walnut. Return to the stew and bring it back to a simmer
- Add all of the rice, and stir to coat all the grains. Cook over a gentle heat, and add the stock a ladleful at a time, Make sure the rice absorbs the stock before adding the next ladleful.
- After about 20 minutes the rice will be cooked. Remove the risotto from the heat, and let it stand for a couple of minutes before serving.