Rabbit with mushrooms and crispy rice patties is a hearty yet sophisticated dish. The tender rabbit meat is a great match for the crispy rice patties. The gravy seeps into the rice and permeates it with its aroma. A recipe for those who like to wow their guests.
Rabbit with mushrooms and crispy rice patties
300 g mushrooms
100 g smoked bacon
1 tbs thyme
35 g butter
150 g carnaroli rice
1/2 glass white wine
2 g saffron
400ml vegetable broth
3 tbs grated parmesan cheese
15 g table salt
5 g black pepper
100 ml Extra virgin olive oil (EVO)
Finely chop half an onion and brown it in olive oil with the saffron pistils. Add the rice, toast for a couple of minutes, splash in the white wine, and simmer until fully absorbed. Season with salt and pepper and add a few ladles of broth.
Add the broth one ladle at a time as it is absorbed until the rice is cooked. Turn off the heat and add 20 g of butter and the grated Parmigiano Reggiano. Stir and allow the rice to cream for a few minutes.
Line a small cutting board with parchment paper. Using a pastry cutter, make small discs of rice about 2 cm thick. Allow them to cool down, then freeze for a couple of hours.
Using a sharp knife, remove as much rabbit meat from the bones as you can and cut it into small cubes. Finely chop the remaining half of the onion. Peel the carrot and cut it into cubes. Cut the smoked bacon into cubes.
Sautee the rabbit with a drizzle of olive oil for a few minutes, then turn off the heat. In another pan, sautee the onion, then add the bacon, crisp it, and add the remaining butter. Add the mushrooms and carrots, season with salt and pepper, pour in two glasses of water and cook on low heat for 10 minutes. Add the rabbit meat and thyme and simmer, covered, for about 40 minutes, then turn off the heat.
Take the rice patties out of the freezer. In a hot non-stick pan, cook the rice patties for 3/4 minutes per side, taking care not to break them.
Serve each rice patty with a scoop of rabbit and mushrooms, and let the gravy seep into the rice.