Rabbit Risotto With Confit Oyster Mushrooms

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Rabbit Risotto With Confit Oyster Mushrooms

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

rabbit stock in a pot

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

making 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.

confit oyster mushrooms

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

arborio rice and shallot for 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.

making Rabbit Risotto With Confit Oyster Mushrooms

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.

Rabbit Risotto With Confit Oyster 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.

Creamy and delicious Rabbit Risotto With Confit Oyster Mushrooms in a pan

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.

adding cheese to the rabbit risotto

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.

Rabbit Risotto With Confit Oyster Mushrooms topped with sliced green onion

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

This easy and tasty risotto recipe makes use of an oft ignored part of the rabbit. Plus you can use the stock method for a fantastic rabbit soup!
5 from 1 vote
Print Pin Rate
Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: European, Italian
Keyword: Fancy, Game Meat, Italian Food, Rice, Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 585kcal
Cost: $5

Equipment

  • Pan
  • Pot

Ingredients

  • 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

Instructions

Rabbit Stock

  • 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.

Rabbit Risotto

  • 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!

Notes

Risotto is b

Nutrition

Calories: 585kcal | Carbohydrates: 52g | Protein: 9g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 84mg | Sodium: 1747mg | Potassium: 283mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1719IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Rabbit Risotto With Confit Oyster Mushrooms

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