Yes, it’s another risotto recipe. Or should I say it’s another rabbit recipe, as I’ve been posting quite about about both recently. I’m a no waste kind of guy so when I buy an entire rabbit, I try to make the most of every part of the animal. In my guide on how to break down a rabbit I show you how to properly segment a rabbit, but what to do with the bones?
This recipe for rabbit risotto with confit oyster mushrooms is similar to my other risotto recipes like my quail risotto and my langoustine risotto. The main thing here is that I use homemade rabbit stock as the liquid.
How To Make Rabbit Stock
In a pot add the rabbit carcasses. These still have quite a bit of meat on them which gets added to the final risotto. Fill the pot with water and add in a couple carrots, an onion sliced in half, some dry herbs like basil, oregano, and thyme, and a bit of black pepper. If you like you can had a halved bulb of garlic. I don’t add salt to my stock when I make it, so that I can control the salt level when I use it for recipes. Let simmer for 4 hours.
Easy Confit Oyster Mushrooms
In a pan add about 3 tablespoons of butter and 200 grams of oyster mushrooms. Keep the heat on medium low. Sprinkle over a pinch of salt and let the mushrooms cook in the hot butter. Don’t let the pan get too hot, feel free to lower the flame if you need to.
To make these confit oyster mushrooms you don’t need to pay attention the entire time. It will take around 15-20 minutes so you can do the risotto at the same time. The most important thing is that the butter doesn’t burn; keep it low and slow.
How To Make Rabbit Risotto
In a large pan add a bit of oil and turn the heat on to medium high. Add in a cup of dry Arborio rice and give a stir. We want to toast the rice for a minute which will help it absorb more liquid. Then add in a finely chopped shallot and half a cup of Lillet Blanc, or your preferred white wine.
Like with all my risotto recipes I try to aim for a 6:1 ratio. For this recipe that is 6 cups of rabbit stock (strained) for the 1 cup of Arborio rice. The rabbit carcass that was boiled to make the stock gets picked clean and later mixed with the crispy mushrooms.
Add the rabbit stock to the pan a quarter to a half cup at a time. If it gets too hot then add in a half, otherwise I add a quarter. Stir constantly, this is the most important part. It will prevent the rice from burning to the bottom, and also activate the starch for a nice creamy rabbit risotto.
After about twenty minutes to a half hour your rabbit risotto should be almost finished. At this point I add in salt to taste along with a sprinkling of freshly cracked black pepper. Turn off the heat and stir in about a tablespoon or two of butter.
Lastly I add in about a quarter cup of grated Gran Padano cheese. You can use Parmigiano Reggiano if you prefer, I just used what I had on hand. I find the best way to grate cheese for a risotto is with a micro-plane so it gets absorbed quickly.
Plate the risotto and top with the mixture of confit oyster mushrooms and picked rabbit meat. I like to add a few slices of green onion for a pop of color as well. Enjoy!
Rabbit Risotto With Confit Oyster Mushrooms
- 6 cups Rabbit Stock store bought or homemade (homemade instructions in the post)
- 1 cup Arborio Rice
- 1 medium Shallot finely chopped
- 125 ml Lillet Blanc or your favorite dry white wine
- 1 tbsp Olive Oil
- 2 tbsp Butter
- 1/2 cup Cheese grated Gran Padano, Parmesan also fine
- Salt to taste
- Black Pepper freshly cracked, to taste
Confit Oyster Mushrooms
- 100 grams Butter
- 200 grams Oyster Mushrooms
- 1 pinch Salt
- Boil rabbit carcass in a pot with an onion, a couple carrots, a bulb of garlic, and a tablespoon or so each of Oregano, Basil, Thyme. Aim to get 6 cups out of the pot.
Confit Oyster Mushrooms
- In a pan on medium low heat add the butter and mushrooms. Let the mushrooms cook low and slow in the fat until they are brown and almost crispy. In the last couple minutes add in the picked rabbit meat from the stock to heat it up and add more rich butter flavor.
- In a pan on medium high heat add the olive oil and the rice. Give a stir to toast the rice for a minute.
- Add the chopped shallot and the wine and stir until the alcohol cooks off (mostly). About 2 minutes.
- Add the rabbit stock a quarter cup at a time, stirring constantly. If you feel the pan is getting too hot you can add the stock a half cup at a time to cool it down faster.
- After all the rabbit stock is absorbed (about 20-25 minutes) turn off the pan and stir in the butter. Add salt and pepper to taste, and finally mix in the grated cheese.
- Plate the risotto and top with the confit oyster mushroom mixture. Garnish with some sliced green onion and enjoy!