Recipe of the Week - Risotto Ramsay - with Rabbit and Wild Garlic
Friday, July 18 2008 | Comments (0)
Risotto with Rabbit and Wild Garlic
In this past season of Hell's Kitchen, Risotto made an appearance in almost every episode. But it was never just Risotto. It was a base for many gourmet dishes and used as a bed for fresh and fragrant ingredient combinations.
In this version, the creamy risotto is paired with rabbit and wild garlic. Just remember to allot enough time for this dish, as you cannot rush a good risotto.
This recipe is adapted from Gordon Ramsay's Healthy Appetite
Ingredients
* 3 tbsp butter
* 2 shallots, finely chopped
* 1 garlic clove, finely chopped
* 1.5 cups Arborio or Carnaroli rice
* 0.5 cups dry white wine
* 2 liters hot rabbit stock
* 2 tbsp extra virgin olive oil
* 1/2 pound rabbit poached and coarsely chopped
* 2 tbsp freshly grated Parmesan cheese, plus extra for garnish
* 5 wild garlic leaves, finely chopped
* Small handful of flat leaf parsley, finely chopped
* 1 lemon, zest only
* 2 tbsp crème fraiche
* Sea salt and fresh ground black pepper
Slow Cooked Risotto is Rich, Creamy and Filling
1. Melt half the butter in a deep frying pan and add the garlic and shallots. Once they’ve softened and cooked through, add the rice and toast the grains until hot.
2. Add the wine and stir and allow the rice to absorb the liquid. Add the stock a ladle or two at a time stirring constantly.
3. As soon as the rice starts to turn translucent, start to season it with the Parmesan, wild garlic and parsley. This will darken the risotto a little - cook for a further 5 mins, stirring often. Add the poached rabbit meat and stir through the butter and crème fraiche. At this point the risotto should be coating the back of the spoon and have a good creamy consistency. Finally when the rice is cooked al dente add the lemon zest and mix through.
4. To serve, spoon onto plate, gently tap and shake the plate to spread the risotto and drizzle with olive oil.
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