Rabbit Green Risotto

Rabbit with Green Risotto

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Green Risotto with Favas, Peas & Rabbit

Makes 4 Servings
wine WINE PAIRING
White Bordeaux

This striking green risotto is packed with flavor (and nutrition).  We’ve omitted the traditional parmesan cheese here to let the flavors of the herbs & greens shine through, but you could totally put it back in if you wanted to.  Stirred into the risotto are juicy peas & creamy blanched fava beans, which add texture without disrupting the visual effect.

Top that with a slow-cooked sous vide rabbit leg and you’re in business (though you could omit the rabbit & swap vegetable stock in for the chicken broth if you wanted a vegetarian version).

Rabbit with Green Risotto
INGREDIENTS
  • Green Broth:
  • 1 cup Arugula Leaves
  • 3 cups Spinach
  • 2 cups Watercress
  • 1 cup Parsley
  • 4 1/4 cups Low Sodium Chicken Stock/Broth (could substitute vegetable stock)
  • 1lb Fava Beans
  • ½ cup Leek, small diced
  • ½ cup Onion, small diced
  • 1 pinch Salt
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cups Vialone Nano Rice
  • ½ cup Dry White Wine
  • 1 tsp minced Tarragon
  • ½ cup Frozen Peas
  • ¼ cup Unsalted Butter
  • 1 tbsp Lemon Juice
  • Honey to Taste
  • High Heat Oil

DIRECTIONS

1

If Cooking the Rabbit Sous Vide, preheat your water bath 145°F. Season the rabbit legs with salt, vacuum pack them, and lower them into the bath.

Once the bath returns to temperature, start your timer & cook for 4 hours.
2

Combine the broth ingredients in a blender and blend until very smooth.
3

Shuck the fava beans. Blanch the beans in boiling water for 2 minutes, then scoop them out & into an ice bath to shock them.
4

Take the fava beans out of the bath. Pinch off a corner of the skin (or gently slit it with a paring knife) on each one, then squeeze the bean out of the skin.
5

Sweat the leek & onion in a hot, oiled skillet or frying pan over medium low heat, until translucent.
6

Pour in the rice & stir to coat it with oil & toast it until it smells nutty.
7

Deglaze the pan with the white wine. Then continue to cook, adding installments of the green broth, following the risotto technique
8

Remove the rabbit legs from the sous vide bath & their vacuum bags. Dry off any surface moisture.
9

When the rice is almost cooked, stir in the tarragon, peas, and peeled fava beans.
10

Continue to cook. When the rice is done, stir in the lemon juice.  Taste & add honey and additional salt as necessary.
11

Sear the legs in a very hot, oiled frying pan until they’re well browned on all sides. You don’t want to cook their interior any further, you just want a nice brown, caramelized crust.
12

Serve the risotto with a rabbit leg for each serving.

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