Risotto is a popular dish that owes its origin to Italian chefs. You don't have to go to a restaurant to enjoy its taste. You can create a culinary masterpiece in your kitchen.
It is necessary
- - rabbit carcass - 1 piece;
- - carrots - 2 pcs;
- - onions - 2 pcs;
- - olive oil - 3 tablespoons;
- - butter - 50 gr;
- - salt - 1-1.5 tsp;
- - rice Vialone nano - 200 gr;
- - rosemary - 0.5 tsp;
- - dry white wine - 150 ml;
- - Parmesan cheese - 40 gr.
Instructions
Step 1
Use a sharp knife to separate the rabbit meat from the bones. Fold the fillets in a separate container, and the bones in a saucepan and fill with water so that it completely covers them. Place saucepan over high heat and bring to a boil, then reduce heat and remove foam.
Step 2
Add onion, carrots, dill or parsley stalks and other spices to the broth. Cook over low heat for 1-1.5 hours. At the end of cooking, season with salt to taste. Cut the rabbit fillet into small cubes. To prepare risotto, you will need about 300-400 grams of meat.
Step 3
Peel the onions and chop finely. Melt 20 grams of butter in a thick-walled saucepan or skillet and pour in the olive oil. Place the chopped onion and fry until translucent. Then add the prepared fillet and rosemary leaves. Cook until the meat is lighter. Pour in the rice, pour over the wine and mix well. Keep the skillet on the fire until the rice has absorbed all the liquid.
Step 4
Remove the bones from the broth and strain. Pour one ladle of broth into a frying pan with rice and meat, and do not forget to stir constantly. When the first portion of liquid has been absorbed, add the next one. Repeat the steps until the rice is fully cooked. Make sure that it does not boil too much.
Step 5
Add a small piece of butter and grated Parmesan cheese to the finished dish. Serve the risotto immediately after cooking.
