Risotto with rabbit and olives
4 servings
80 minutes
Rabbit and olive risotto is an exquisite dish of Italian cuisine that combines rich flavor nuances and a delicate texture. Rabbit meat infused with the aromas of rosemary, wine, and vegetables becomes juicy and tender, while Arborio rice absorbs the rich sauce, creating a creamy consistency. Olives add a tangy note that highlights the harmony of flavors. This recipe draws inspiration from Tuscan tradition, where rabbit meat is valued for its tenderness and ability to pair with herbs and wine. The dish is perfect for a cozy family dinner or special occasion, impressing with its complexity of flavors and elegance in presentation.
1
Peel and chop garlic, carrot, and onion coarsely.
- Garlic: 1 head
- Carrot: 1 piece
- Onion: 2 pieces
2
Cut one stalk of celery into several pieces.
- Celery stalk: 2 pieces
3
Place the prepared vegetables in a pot, add bay leaf, allspice, and 1/2 teaspoon of salt, cover with water and cook the broth.
- Bay leaf: 1 piece
- Allspice peas: 3 pieces
- Sea salt: 1.5 teaspoon
4
Cut the fat into thin slices.
5
Chop the remaining onion and celery.
6
In a deep skillet, heat olive oil and fry the bacon.
- Olive oil: 3 tablespoons
- Salo: 70 g
7
When the fat turns golden, add onion and celery and fry on low heat.
- Onion: 2 pieces
- Celery stalk: 2 pieces
8
Wash the rabbit meat, dry it, cut into small pieces about 5x5 cm, and put it in the pan.
- Rabbit fillet: 400 g
9
Grate the tomatoes.
- Tomatoes: 2 pieces
10
Add tomatoes, half of the rosemary, and wine to the pan. Cover with a lid and simmer on low heat for about 40 minutes (until the rabbit is cooked). If the liquid evaporates, add a little wine or broth.
- Tomatoes: 2 pieces
- Rosemary: 6 stems
- Red dry wine: 100 ml
- Rabbit fillet: 400 g
11
Add rice and olives to the pan. When the rice absorbs the sauce, start adding broth. Stir constantly and ensure there isn't too much liquid — the rice shouldn't float in the broth.
- Arborio rice: 250 g
- Pitted olives: 15 pieces
12
Salt and pepper, cook the risotto for 18-20 minutes.
- Sea salt: 1.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
13
Add a little olive oil to the finished risotto and sprinkle with the remaining rosemary.
- Olive oil: 3 tablespoons
- Rosemary: 6 stems