Risotto Milanese with Rabbit and Pancetta Green Beans

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Risotto Milanese with Rabbit and Pancetta Green Beans
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30 min.
ready in 1 hr
Ready in

Healthy, because

Even smarter

Rabbit is rich in fatty acids, which help support overall cardiovascular health.

Make this a slightly leaner dish by nixing the pancetta. 


For the risotto
1 onion
1 garlic (clove)
1 generous pinch Saffron
1 tablespoon olive oil
3 tablespoons butter (unsalted)
7 ounces Arborio rice
3 ½ fluid ounces white wine (dry)
3 cups Beef broth
1 bay leaf
1 piece Lemon peel
0.35 cup Parmesan (grated)
salt (kosher)
black pepper (freshly ground)
For the rabbit
28 ounces Boneless rabbit loin
2 ½ ounces Bacon
2 sprigs Sage
salt (kosher)
black pepper (freshly ground)
3 tablespoons Pastry flour (substitute all-purpose flour)
2 eggs (large)
2 ½ ounces Parmesan (freshly grated)
2 tablespoons scallions
olive oil (to fry)
For the beans
3 ½ ounces Green beans
salt (kosher)
4 slices Pancetta
2 tablespoons olive oil
black pepper (freshly ground)
How healthy are the main ingredients?
Green beansParmesanolive oilolive oilSageonion

Preparation steps


For the risotto: Peel the onion and garlic and chop both finely. Put the saffron in 3 tablespoons of lukewarm water. Heat the olive oil and 1 teaspoon of butter in a saucepan over medium-high heat and sauté the onions and garlic until soft.  Then add the risotto rice and sauté, stirring, until it looks translucent. Pour half of the wine into the rice and let boil until evaporates completely. Repeat with the remaining wine, then pour just enough broth to completely cover the rice. Stir in the saffron, its soaking water, the bay leaf, and lemon zest.  Begin incrementally adding the broth one ladle at a time. Wait to add another ladle until the liquid has been almost completely absorbed by the rice. Continue until the rice is almost cooked (it should still have a slight bite, process takes about 20 to 25 minutes).


For the rabbit: While the rice is cooking, rinse the fillets, pat dry, and cut into approximately 4 3/4 inch long pieces. Cut the bacon into thin slices and lay side by side slightly overlapping. Place 1/4 of the rabbit pieces across the layer of bacon. Pluck the sage leaves, sprinkle over the rabbit, season with salt and pepper, and roll the bacon firmly around the rabbit. Repeat with the remaining 3 portions of the rabbit. Lightly dredge the rabbit rolls with flour, dip into the beaten eggs, and coat with the Parmesan, being careful to keep the roll tight.  In plenty of hot oil in a nonstick pan, fry the roll, occasionally turning, about 8 minutes  or until golden brown. Transfer to a paper-towel lined plate to drain.


For the beans: Rinse and blanch the beans in salted water for about 4 minutes, or until al dente. Drain well.  Wrap a small bundle with with the pancetta. With the seam side down first, fry the bundle in hot oil for about 5 minutes. Season with pepper.


To serve, remove the lemon peel and bay leaf from the rissotto. Stir in the Parmesan, chives, and the remaining butter and season with salt and pepper. Arrange the rissotto on plates. Halve each of the rabbit rolls and place on the rice. Place the beans on top and serve.