Rabbit Risotto

History & Background

Rabbit is typical of Ligurian cuisine, particularly the western Riviera (Imperia, Savona). A risotto of inland Ligurian inns, where rabbit was a household animal. Taggiasca olives and wild thyme from the terraces complete the dish.

Ingredients for 4

• 1 rabbit, jointed (or 4 legs)
• 1 white onion
• ½ glass Vermentino
• 1.2L chicken broth
• 80g pitted Taggiasca olives
• 320g Carnaroli rice
• 60g cold butter
• 80g Parmigiano
• Thyme, rosemary
• Extra virgin olive oil
• Salt, pepper

Method

1. Brown the rabbit in oil with thyme and rosemary; salt.
2. Braise with wine and broth for 40 min until tender.
3. Bone the meat; reserve the fond.
4. Sweat onion; toast rice and deglaze with white.
5. Add the cooking fond + broth a ladle at a time.
6. Halfway through, fold in shredded rabbit and Taggiasca olives.
7. Manteca off heat with cold butter, Parmigiano and fresh thyme.
8. Pepper to finish.

Wine pairing

Pigato or Vermentino della Riviera Ligure di Ponente.

Common mistakes

• Overcooking rabbit (meat dries).
• Throwing the fond (the aromatic signature).
• Overdoing rosemary (covers delicate rabbit).