Rabbit Risotto With Confit Oyster Mushrooms

This easy and tasty risotto recipe makes use of an oft ignored part of the
rabbit. Plus you can use the stock method for a fantastic rabbit soup!

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Main Course Dinner Lunch Main Dish

Italian European

Rice Risotto Fancy Italian Food Game Meat

Instructions

1 Boil rabbit carcass in a pot with an onion, a couple carrots, a bulb of garlic,
and a tablespoon or so each of Oregano, Basil, Thyme. Aim to get 6 cups out of
the pot.
2 In a pan on medium low heat add the butter and mushrooms. Let the mushrooms cook
low and slow in the fat until they are brown and almost crispy. In the last
couple minutes add in the picked rabbit meat from the stock to heat it up and
add more rich butter flavor.
3 In a pan on medium high heat add the olive oil and the rice. Give a stir to
toast the rice for a minute.
4 Add the chopped shallot and the wine and stir until the alcohol cooks off
(mostly). About 2 minutes.
5 Add the rabbit stock a quarter cup at a time, stirring constantly. If you feel
the pan is getting too hot you can add the stock a half cup at a time to cool it
down faster.
6 After all the rabbit stock is absorbed (about 20-25 minutes) turn off the pan
and stir in the butter. Add salt and pepper to taste, and finally mix in the
grated cheese.
7 Plate the risotto and top with the confit oyster mushroom mixture. Garnish with
some sliced green onion and enjoy!