Rabbit and Vanilla Risotto

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Rabbit and Vanilla Risotto
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1 hr
ready in 13 h.
Ready in


For the risotto
olive oil
3 shallots (minced)
1 garlic clove (minced)
1 Vanilla bean (sliced and scraped)
100 grams Arborio rice
100 milliliters white wine
300 milliliters cooking Chicken broth
10 grams butter
1 Tbsp Mascarpone
10 grams freshly grated Parmesan
1 Tbsp Chives (minced)
freshly ground peppers
4 parsley (for garnish)
For the rabbit
4 Rabbit leg
250 grams Red wine
2 bay leaves
2 Tbsps peppercorns
1 onion (coarsely chopped)
2 garlic cloves (peeled)
3 thyme
olive oil
150 milliliters Veal stock
How healthy are the main ingredients?
MascarponeParmesanChivesolive oilshallotgarlic clove

Preparation steps


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.