Rabbit on Milanese Risotto with Pancetta Beans

Ingredients

• 1 onion
• 1 small garlic clove
• 1 tsp saffron strands
• 1 tbsp Olive Oil
• 3 tbsp butter
• 200 g risotto rice
• 100 ml dry white wine
• 700 ml meat broth
• 1 bay leaf
• 1 piece lemon zest
• 70 g grated Parmesan
• Salt
• pepper (ground)
• 800 g rabbit back fillet
• 80 g lardo
• 2 sprigs sage
• Salt
• pepper (ground)
• 3 tbsp Flour
• 2 Eggs
• 80 g freshly grated Parmesan
• 2 tbsp chives rolls
• olive oil (for frying)
• 100 g green beans
• Salt
• 4 slices pancetta
• 2 tbsp olive oil
• Pepper

Instructions

1. 1.

   For the risotto, peel and finely chop the onion and garlic. Soak saffron strands in 3 tbsp warm water. Heat olive oil and 1 tsp butter in a pot, sauté onions and garlic until translucent, then add risotto rice and stir until it turns translucent. Add half of the wine and let it evaporate completely. Repeat with the remaining wine, then pour enough broth to just cover the rice, adding saffron with soaking water, bay leaf, and lemon zest. Stir occasionally and reduce almost entirely, then add more broth, stir, and reduce again. Continue until the broth is used up and the rice is nearly cooked (should have a slight bite), about 20-25 minutes.

2. 2.

   While the rice cooks, wash, dry, and cut rabbit fillets into ~12 cm long pieces. Slice lardo thinly and lay overlapping side by side. Place a quarter of each rabbit piece on top of the lardo. Sprinkle sage leaves over the rabbit, season with salt and pepper, and roll tightly with lardo. Carefully coat in flour, dip in beaten eggs, then coat with Parmesan. Ensure rolls hold together. Fry in plenty hot oil in a non-stick pan, turning occasionally, for about 8 minutes until golden brown.

3. 3.

   Wash, trim, and blanch green beans in salted water for ~4 minutes until firm. Shock in cold water, then wrap each portion with pancetta. Brown the seam side first in hot oil, turning gently, for about 5 minutes. Season with pepper.

4. 4.

   To serve, remove lemon zest and bay leaf, stir Parmesan, chives, and remaining butter into the risotto, season with salt and pepper. Plate on bowls, halve rabbit pieces and place atop the rice, arrange beans on top, and serve.