Wednesday, September 17, 2008

Rabbit and Lemon Grass Risotto

The lemon grass adds a pleasant tang to this Italian risotto. If rabbit isn't available, use chicken or turkey instead. Recipe serves 3-4.


8 ounces (250 g) rabbit meat, cut into strips
Seasoned flour
1/4 cup butter
1 tablespoon olive oil
3 tablespoons dry sherry
1 onion, finely chopped
1 garlic clove, crushed
1 lemon grass stalk, peeled and very finely sliced
1 1/2 cups risotto rice, preferably Carnaroli
4 cups simmering chicken stock
2 tablespoons chopped fresh thyme
3 tablespoons double (thickened) cream
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper


1. Coat the rabbit strips in the seasoned flour. Heat half the butter and olive oil in a frying pan and fry the rabbit quickly until evenly brown. Add the sherry, and allow to boil briefly to burn off the alcohol. Season with salt and pepper and set aside.
2. Heat the remaining olive oil and butter in a large saucepan. Fry the onion and garlic over a low heat for 4-5 minutes until the onion is soft. Add the sliced lemon grass and cook for a few more minutes.
3. Add the rice and stir to coat in the oil. Add a large spoonful of stock and cook, stirring, until the liquid has been absorbed. Continue adding the stock gradually, stirring constantly. When the rice is almost cooked, stir in three-quarters of the rabbit strips, with the pan juices. Add the thyme and seasoning.
4. Continue cooking until the rice is tender but still has a "bite". Stir in the cream and Parmesan cheese, remove from the heat and cover. Leave to rest before serving, garnished with rabbit strips.

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