Gordon Ramsay: Rabbit and wild garlic risotto recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
3 tbsp butter2 shallots, finely chopped1 garlic clove, finely chopped350g Arborio or Carnaroli rice125ml dry white wine2 litres hot rabbit stock2 tbsp extra virgin olive oil200g rabbit poached and coarsely chopped2 tbsp freshly grated Parmesan cheese, plus extra for garnish5 wild garlic leaves, finely choppedSmall handful of flat leaf parsley, finely chopped1 lemon, zest only2 tbsp crème fraicheSea salt and fresh ground black pepper
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.
Number of Servings: 2
Recipe submitted by SparkPeople user BENMCGEEVER.
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.
Number of Servings: 2
Recipe submitted by SparkPeople user BENMCGEEVER.
Nutritional Info Amount Per Serving
- Calories: 1,169.5
- Total Fat: 53.3 g
- Cholesterol: 221.5 mg
- Sodium: 1,648.5 mg
- Total Carbs: 91.6 g
- Dietary Fiber: 0.7 g
- Protein: 65.8 g
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