Rabbit Risotto

Rabbit Risotto

Last nights rabbit was stripped of any extra meat (particularly the fore legs) and then added to a litre of water and a couple of bay leaves and boiled to make some stock.

This was used as the stock for a risotto which was warmed to just short of boiling for the risotto making.

Fry a chopped red onion in olive oil until soft and add a crushed clove of garlic.

Fry a cup of arborio risotto rice for 3 minutes or until the rice starts to go see through. Add a glass of white wine and wait for it to be absorbed by the rice.

Add a small ladle of stock at a time replenishing when absorbed by the rice. Continue until the rice has become soft.

Add a chopped red pepper (helps with the colour) and half a dozen chopped mushrooms.

Stir through a tablespoon of grated parmesan and a knob of goats butter. Season to taste.