Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Risotto con coniglio – Risotto with rabbit

Serves 4 or 8 as a starter

Ingredients

4 rabbit legs, boned and cut into small pieces
Knob of butter
25g/1 oz dried mushrooms
2-3 tbsp olive oil
60g/2 ¼ oz onion, peeled and finely chopped
350g/12oz risotto rice, preferably carnaroli
100ml/3 ½ floz dry white wine
1.5lt/3 pt chicken/vegetable stock
40g/1½ oz parmesan, freshly grated
Salt & pepper
10g/ ½ oz butter (optional)

Method

• Firstly, soak the dried mushrooms in a bowl of hot water for 15 minutes.
• Melt a knob of butter and sauté the rabbit pieces with the rosemary very gently for 2-3 minutes. Season well and set aside.
• To make the risotto. Bring the chicken stock to the boil in a saucepan and keep it at a simmer. Heat the olive oil in a small saucepan, add the onions and sweat gently for 2 minutes with a pinch of salt to help release the juices, then add half the fresh mushrooms and all of the soaked dried mushrooms. Cook for a few minutes and then 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 3-4 minutes to encourage the starch to leave the rice and cook gently for about 12-15 minutes, adding a little more hot stock as necessary. Stir in the rabbit pieces. Check the texture of the rice; it should be very firm, almost crunchy. Add the rest of the stock and cook for another 2-3 minutes.
• Just before serving, stir in the cheese and butter.