Filet vom Kaninchen mit Kräuterrisotto

Ingredients

• 100 g parsley
• Salt
• 4 tbsp liquid butter
• 2 tbsp olive oil
• 250 g Arborio rice
• 150 ml dry white wine
• 800 ml vegetable broth
• 60 g freshly grated Parmesan cheese
• Salt
• pepper (ground)
• 4 rabbit loin fillets (pre‑cooked about 100 g each)','salt','pepper (ground)','2 tbsp flour','4 tbsp red grape mustard','2 tbsp olive oil

Instructions

1. 1.

   Rinse the parsley, pick off the leaves and blanch them briefly in salted water. Shock, drain well and blend finely with the butter.

2. 2.

   Peel and dice the onion finely. Sauté in hot oil until translucent. Add the rice, stir for a moment, then deglaze with wine. Let the rice absorb the wine, then gradually add broth while stirring, letting the rice absorb it again. Cook about 20 minutes until creamy and al dente.

3. 3.

   Rinse the rabbit fillets, pat dry, lightly salt and pepper, coat in flour. Brush one side with mustard and press lightly into the flour. Place that side down in hot oil in a non‑stick pan and fry 2–3 minutes. Flip and cook another 2–3 minutes until done.

4. 4.

   Stir the parsley butter and parmesan into the risotto, season with salt and pepper. Plate the risotto and place the rabbit fillets on top.

5. 5.

   Serve garnished with fried garlic if desired.