Rabbit and Vanilla Risotto
- For the risotto
- olive oil
- 3 shallots (minced)
- 1 garlic (minced)
- 1 Vanilla bean (sliced and scraped)
- 100 grams Arborio rice
- 100 milliliters white wine
- 300 milliliters cooking Chicken broth
- 10 grams butter
- 1 tablespoon Mascarpone
- 10 grams freshly grated Parmesan
- 1 tablespoon Chives (minced)
- freshly ground peppers
- 4 parsley (for garnish)
For the rabbit: Boil wine, bay leaf, pepper, onion, thyme and garlic and simmer for 3-5 minutes. Remove from heat and let cool. Rinse rabbit legs, pat dry and season with salt and pepper. Cover rabbit with wine mixture and marinate for about 12 hours, turning occasionally.
Preheat the oven to 200°C (approximately 400°F). Place rabbit on a greased baking sheet and roast for 35 minutes.
For the risotto: Heat 2 tablespoons of oil in a pan. Add shallots, garlic and vanilla pod and sauté over medium heat. Add rice and cook briefly. Deglaze with white wine and reduce, stirring constantly. Add a third of the chicken broth, bring to a boil and stir until absorbed, then repeat with another third of broth until all broth is absorbed and rice is creamy. Stir in butter, mascarpone and Parmesan. Season with salt and pepper and sprinkle with chives. Remove vanilla pod.
Plate risotto and top with rabbit. Serve garnished with parsley.