Page 8 - Yachter Autumn/Winter 2022

8 FROM THE GALLEY
FROM THE GALLEY Creamy Rabbit Risotto
with Crisp Shallots
Minutes to Prepare: 20 Minutes to Cook: 60 Number of Servings: 2
Ingredients
3 tbsp butter
2 shallots, finely chopped
1 shallot sliced into rings
and dusted with flour
1 garlic clove, finely chopped
350g Arborio or Carnaroli rice
125ml dry white wine
2 litres hot rabbit stock
(homemade if possible)
2 tbsp extra virgin olive oil
200g rabbit poached and coarsely chopped 2 tbsp freshly grated Parmesan cheese,
plus extra for garnish
Small handful of flat leaf parsley,
finely chopped
1 lemon, zest only
2 tbsp crème fraîche
Sea salt and fresh ground black pepper Rapeseed Oil
Directions
1. Melt half the butter in a deep frying pan and add the garlic and shallots. Once they’ve softened and cooked through, add the rice and toast the grains until hot.
2. Add the wine and stir and allow the rice to absorb the liquid.Add the stock a ladle or two at a time stirring constantly.
3. As soon as the rice starts to turn translucent, start to season it with the Parmesan and parsley.This will darken the risotto a little - cook for a further 5 mins, stirring often. Add the poached
rabbit meat and stir through the butter and crème fraîche.At this point the risotto should be coating the back of the spoon and have a good creamy consistency. Finally, when the rice is cooked al dente add the lemon zest and mix through.
4. Heat the rapeseed oil in a pan on a high heat, carefully drop in the flour-dusted
shallot rings and remove once golden
brown.
5. To serve,spoon onto plate,gently tap and
shake the plate to spread the risotto and drizzle with olive oil and garnish with the crispy shallots.