Rabbit Risotto

By Matt Moran
Feature recipe for August 2013

Serves 4
  • 1 rabbit, cleaned and broken down (ask your butcher to do this for you)
  • 1 red onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 cloves garlic
  • 1 fresh bay leaf
  • ½ long red chilli, deseeded, finely diced
  • 5 sprigs thyme, picked, roughly chopped
  • 5 sprigs savoury, picked, roughly chopped
  • 6 whole peeled tomatoes
  • 150ml white wine
  • 1 litres chicken stock
  • salt and pepper
  • olive oil
  • 300g vialone nano rice
  • 200ml white wine
  • ¼ red onion, finely diced
  • 400ml chicken stock

Heat a braising pan, add olive oil and brown the rabbit pieces. When brown, remove from the pan and set aside, refrigerate loins. Add a little more oil to the pan and sauté the onion, carrots and celery for 2-3 minutes.

Add bay leaf, chilli, garlic and herbs. Continue sautéing for a further 3 minutes then deglaze with white wine. Cook out the wine then return the rabbit pieces (except the loins) and add tomatoes. Pour in the chicken stock (enough to cover rabbit pieces) bring to a simmer then reduce to a very low simmer, cover with a lid and cook for 2 ½ hours or until the rabbit is tender. Once the rabbit is cooked, season to taste and cool in the braising liquid. Once cool, tear meat from the bones, discard the bones and return meat to braising liquid. Reserve braise in the fridge in an air tight container, it will keep for up to 3 days.

Heat a small amount of olive oil in a pot, add red onion and sweat for 2-3 minutes until the onion starts tosoften but not colour. Add rice and toast lightly for 1 minute. Deglaze with the white wine and cook stirring constantly until all the wine is gone, then add in the chicken stock, one ladle at a time, until the rice is 2/3 cooked. 

Once the rice is almost cooked add in the rabbit braise and cook out until the rice is cooked and the risotto is rich and thick and just holds its shape in the pan. Finish with butter and parmesan off the heat.

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