Photo by TPot
TPot's Notes:
Expand4 tablespoons olive oil Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
2 leaks, chopped Ask a question about this ingredient
1 pound rabbit sausage, casing removed Ask a question about this ingredient
4 sprigs fresh thyme Ask a question about this ingredient
1 teaspoon fresh ground black pepper Ask a question about this ingredient
2 cups arborio rice Ask a question about this ingredient
1.5 cups carrot, fine dice Ask a question about this ingredient
4 cups chicken stock (or rabbit stock!) Ask a question about this ingredient
salt to taste Ask a question about this ingredient
1 cup Parmigiano-Reggiano, grated Ask a question about this ingredient
1 cup flat leaf parsley, chopped Ask a question about this ingredient
Heat oil in large casserole over medium heat.
Ask a question about this stepAdd shallot, garlic, and leaks and saute until soft.
Ask a question about this stepAdd rabbit sausage and crumble while sauteing until the sausage and aromatics have color and are slightly caramelized. Add the thyme leaves whole, stripped from the stems.
Ask a question about this stepAdd ground pepper, rice and carrots, stirring to coat rice with rendered oil for a couple minutes.
Ask a question about this stepAdd one cup of heated stock to the casserole, gently stirring to keep the rice from sticking to the pan. Once the rice has absorbed the stock, add another cup of stock. Continue to add heated stock and gently stirring until the rice is almost to the desired texture. Taste for salt (remember that the cheese added at the end will have some salt too).
Ask a question about this stepOnce the last cup of stock has been added and has been almost completely absorbed, add the parmigiano and the parsley. Turn off the heat, and stir gently to combine until the mixture is smooth and still moist.
Ask a question about this stepServe immediately with a shave parmigiano and a grind of pepper.
Ask a question about this stepI'm going to see what I can source out this weekend so at least I can attempt to test it - it really does sound fabulous.
Yes please with second helpings
ha, ha!!! I love the picture!! Did you see the NY Times food section feature on rabbit a few weeks ago titled " Don't tell the children"?
Yum, wabbit! I have this sort of twisted tradition of making rabbit on Easter, and will be keeping an eye out for sausage. Also am contemplating a grilled rabbit and tasso gumbo ...
If I didn't know better, I'd SWEAR this was carrots :-)
Peter works for food52 and thinks up ways to make the website better.
Fans of rabbit please unite around this! It is a difficult meat to get right, but if you do it's delicious.