We deliberately cooked two rabbits (or parts thereof) last night so we’d have leftovers tonight. My plan was to make a baked risotto and fold the picked rabbit meat and remaining sauce through it. It was really delicious, so here’s the recipe. I made this for the two of us but you could extend it to feed 4 I reckon, with crusty bread and a salad! I had some prosciutto in the freezer, so I baked it and broke it into shards to serve. It was a good addition. I would have made this with any stewed or braised rabbit, but the Cacciatore was especially nice!
Oven Baked Risotto with Rabbit
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic
- 1 cup arborio (or similar risotto) rice
- 1/2 cup white wine
- 2 1/2 cups boiling chicken stock (I used water and two teaspoons stock powder tonight)
- 2 cups of cooked rabbit meat and sauce (mine was cacciatore so tomato flavoured)
- 1/2 cup (about) frozen peas
- 1/2 cup grated parmesan+more for the table
- 20g (a knob) of butter
- Preheat your oven to 190c.
- Heat the oil in heavy pan (I have a 2 litre lidded one I use for everything!)
- Add the onion and garlic and cook gently until softened, then toss in the rice and stir for a couple of minutes until the rice is coated with the oil. Add the wine and stir until it evaporates.
- Pour over the stock, stir then put the lid on and put in the oven. Cook for 20 minutes or until the rice is tender and the stock all absorbed.
- Stir through the rabbit meat and sauce and the frozen peas, cook a further 10 minutes then remove from the oven and stir through the parmesan and butter.
- Allow to sit for a couple of minutes before serving with extra parmesan.