Rabbit and Carnaroli Rice Soup
4 servings
30 minutes
Rabbit and Carnaroli rice soup is an elegant and delicate dish of Italian cuisine that combines the rich flavor of aromatic broth, tender rabbit meat, and the creamy texture of Carnaroli rice. This recipe has its roots in the traditions of northern Italy, where the skill of making light yet nourishing soups became an art. A hint of saffron gives the soup a refined golden hue and sophisticated taste. Vegetables like zucchini, carrots, potatoes, and bell peppers make the dish even richer by adding freshness and balance. It is perfect for a warming dinner on a cool day or a light lunch. Dill adds aromatic spiciness that highlights the natural tenderness of rabbit meat. This soup is a true culinary delight that awakens a sense of coziness and harmony.
1
Boil broth from a rabbit carcass. Cool it down, separate the meat from the bones, and cut it into equal pieces.
- Rabbit: 0.5 piece
2
Chop potatoes, zucchini, carrots, peppers, and onions, and boil them in the prepared broth.
- Potato: 2 pieces
- Zucchini: 2 pieces
- Carrot: 1 piece
- Red sweet pepper: 0.3 piece
- Leek: 1 piece
3
To keep the soup clear, boil the rice with saffron in a separate pot, drain, and rinse with hot water.
- Carnaroli rice: 40 g
- Saffron: pinch
4
Chop the dill. Add rinsed rice to the soup, mix, and sprinkle with dill.
- Carnaroli rice: 40 g
- Dill: 0.5 bunch