Ingredients
(4 servings)
- 4 rabbit legs confit
- 1 ½ cups of Arborio rice
- 3 tablespoons of olive oil
- 2 teaspoons of butter
- ½ cup white wine
- 1 chopped onion
- 1 medium carrot, diced
- 3 ½ cups of chicken broth (or vegetable broth)
- 1 bag of carrot puree Épurée
- ½ cup of parmesan cheese
- Salt and pepper
Preparation
- Place the 4 rabbit legs still in their vacuum packaging in a pot and cover with warm water. Put on the fire and heat quietly.
- In a saucepan, put oil, butter, onion and carrots. Sweat over medium heat.
- Add the rice and pearl it well, the rice will become a little transparent. When it reaches this point, add the white wine and let it reduce to dryness.
- Add the chicken stock (do the same as for the white wine; go cup by cup, let it reduce to dryness, or almost, before adding the other cup). The whole thing will take about 20 minutes.
- The rice should still be a bit Al Dente and the consistency should not be too dry or too wet. When the consistency is right, add the Parmesan and the hot carrot purée and mix well. Add salt and pepper to taste.
- Serve your risotto in a bowl and simply put the rabbit leg on top. You can add a few sprigs of parsley or coriander, for those who like it.
