Risotto with roast rabbit

20/01/2013 - Ingredients for 4 people:

- 1 rabbit cut into pieces
- 3 tablespoons black olive paté "Campisi"
- 2 cloves of garlic
- Extra virgin olive oil from Liguria "Arconatura"
- Sage and rosemary
- Salt and pepper
- White wine
- Balsamic Vinegar Gold Medals 2 "Giuseppe Giusti"
- 300 g Vialone Nano rice "Principato di Lucedio"
- Grated Parmigiano Reggiano
- 50 g dried porcini mushrooms
- 30 g butter
- 1 onion
- Classic Broth "Arconatura"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 1 rabbit cut into pieces
- 3 tablespoons black olive paté "Campisi"
- 2 cloves of garlic
- Extra virgin olive oil from Liguria "Arconatura"
- Sage and rosemary
- salt and pepper
- White wine
- Balsamic Vinegar Gold Medals 2 "Giuseppe Giusti"
- 300 g vialone nano rice "Principato di Lucedio"
- Grated Parmigiano Reggiano
- 50 g dried porcini mushrooms
- 30 g butter
- 1 onion
- Classic Broth "Arconatura"

Preparation roast rabbit:
Season the rabbit on all sides and with salt and pepper and place in a pan with plenty of olive oil, the garlic, sage and rosemary. Roast well from all sides for 8 minutes. Add the white wine and the olive paste and cover with a lid. Simmer for 1.5 hours, and if necessary add a little white wine. At the end of cooking, add 2 tablespoons of balsamic vinegar.

Cooking risotto:
Soak the mushrooms in 1/2 cup broth. Sauté the chopped onion in butter. Add the rice and sauté, deglaze with white wine. Add the mushrooms. Cook for 16 minutes, add the broth each time the rice has absorbed the broth and stir continuously. Serve with plenty of Parmesan cheese and the roast rabbit.

Recommended wine: Chianti Riserva Rocca Macie