White Wine Risotto with Rabbit

Ingredients

• 150 g zucchini
• 50 g shallots
• 3 Garlic cloves
• 60 g Butter
• 3 tbsp olive oil
• 125 g Arborio rice
• 150 ml white wine
• 500 ml vegetable stock
• Salt
• freshly ground pepper
• 2 rabbit fillets
• 2 sprigs Rosemary
• parmesan (for sprinkling)

Instructions

1. 1.

   Slice zucchini lengthwise into thin strips, then cut into 2 mm thick pieces. Dice shallots finely. Crush garlic cloves. Heat 20 g butter and 2 tbsp oil in a pot, sauté shallots and two crushed garlic cloves over medium heat for 2 minutes until translucent. Add rice and stir for 1 minute. Deglaze with wine and reduce to half. Remove garlic, add 250 ml hot stock. Cook risotto uncovered for 18–20 minutes, stirring occasionally and adding remaining hot stock gradually.

2. 2.

   Season with salt and pepper, remove garlic. Heat 20 g butter and 2 tbsp oil in a skillet, cook remaining garlic, rabbit fillets and rosemary over medium heat for 4–5 minutes, seasoning the meat with salt and pepper and basting occasionally with the butter‑oil mixture. Remove fillets and keep warm in foil. Reheat leftover oil in the same pan, sauté zucchini over high heat for 1–2 minutes, lightly season with salt and pepper. Mix zucchini and remaining butter into the risotto. Slice the meat and serve with rosemary and risotto on preheated plates.