Zucchini Risotto with Rabbit Fillet
Trim the zucchini, cut lengthwise into thick pieces and then cut into 2 mm thin slices. Peel and dice the shallots finely. Peel and press the garlic.
Heat 20 grams (approximately 1¼ tablespoons) butter and 2 tablespoons of olive oil in a saucepan and saute the shallots and two cloves of garlic over medium heat for 2 minutes until translucent. Add the rice and cook for 1 minute. Pour in the white wine and boil down to half. Remove the garlic and pour in 250 ml (approximately 1¼ cups) of hot vegetable stock. Simmer for 18-20 minutes while stirring. Gradually pour in the remaining hot stock and cook until the rice is cooked al dente and risotto gets creamy consistency.
Season with salt and pepper.
Heat 20 grams (approximately 1¼ tablespoons) butter and 2 tablespoons olive oil in another panand fry the remaining garlic clove, rabbit fillets and rosemary over medium heat for 4-5 minutes. Season with salt and pepper and occasionally baste the rabbit fillets with butter-oil. Remove the rabbit fillets from the pan and keep warm in foil.
Heat the remaining olive oil in the same pan and fry the zucchini over high heat for 1-2 minutes. Season lightly with salt and pepper.
Mix the fried zucchini and remaining butter into the risotto. Cut the rabbit fillets into slices and serve with risotto and rosemary in preheated plates. Sprinkle with Parmesan.