Rabbit Risotto

Find rabbits at your local poultry stand, if you live in Pennsylvania.  Pennsylvania categorizes rabbits as poultry.


1 Rabbit
2 Tbl Olive Oil
4 Cloves Garlic, minced
1 1/2 Cup Arborio Rice
3/4 Cup White Wine
1 1/2 Cup frozen peas.

Put rabbit in 8 cups of water.  Boil until cooked through and tender.

Remove rabbit from pot to cool.  KEEP WATER.  In a large, deep skillet, heat the olive oil.  Add garlic and cook for about 1 minute, until fragrant.  Add rice and cook until opaque.  Add wine, stir constantly until absorbed.  Add liquid from rabbit, one cup at a time, stirring constantly until all is absorbed.  After 4 or 5 cups of liquid, taste the rice to see if it cooked.  If not, add another cup of broth.  Once cooked, stir in peas and heat through.  Remove rabbit from bone, put a serving in a bowl and top with hot rice.  If there are leftovers, stir together with remaining rabbit and refrigerate.

Duck Risotto

Hubby takes his time to hunt waterfowl, so the least I can do is cook them.  This time, it was a duck risotto.  I roasted the duck then used it with the risotto.  I added the juices from the roasted duck to my duck stock.  For the wine, I used German Helmet Riesling from Long Trout Winery. 

If you don't have Duck Stock on hand, no problem.  Just find the Classic Roasted Duck and Chicken Stock from More Than Gourmet (http://www.morethangourmet.com/pantry-stock-sauces-gourmet-soups/poultry-based-sauces-a-stocks/roasted-duck-a-chicken-stock).  This product is a concentrated stock that makes 4 cups when reconstituted.  Not a fan of duck?  They have many other options, including venison, beef and others.  They can be purchased mail order or are also carried in various stores.  If you live in central Pennsylvania, they can be purchased at the Kitchen Shoppe in Carlisle - live or via their website.

3 Garlic Cloves - minced
3 Tbl Salted Butter
1.5 Cups Arborio Rice
3/4 Cup White Wine
5 cups Duck Stock
2 cups Peas

Heat duck stock to a simmer in a small pot.

Melt butter in a large pan and saute garlic until fragrant.  Add rice. 

Saute until opaque.

Add wine and cook until absorbed.

Add the stock, about 1 cup at a time (I use a 1 ladle at a time).  Stirring until absorbed. 

Continue to add liquid and stir until rice is cooked to your liking.  Cook the peas while you are adding liquid.  Remove from heat add peas and salt/pepper to taste.

Risotto with Sun Dried Tomatoes and Pesto

This makes a nice side dish or main course.  I like to use White on White wine from Cullari in Hershey, PA, but you can use your favorite wine.  Remember my rule - cook with what you like to drink.

  3 Tbl Butter                                                                             1/2 Cup Smoked Sun Dried Tomatoes,

  1 Tbl Garlic, Minced                                                                -Diced

  2 Cups Arborio Rice                                                                1/4 Tsp Black Pepper

  1/2 Cup Dry White Wine                                                         3 Tbl Pesto

  6 Cups Chicken Stock                                                             1/4 Cup Parmesan

  1 1/4 Tsp Salt                                                                          

In a medium saucepan, bring broth to a boil.

In a large pot, melt butter.  Add the garlic and cook until fragrant, being careful not to burn.  Add the rice and stir until opaque.  Add the wine and cook until absorbed.  Add salt, pepper and 1 ladle of stock.  Cook until absorbed.  Add tomatoes and 1 ladle of stock, cook until absorbed.  Continue to add 1 ladle of stock at a time and cook until absorbed - repeat until the rice is to your preferred doneness.  If you need more liquid, microwave water until hot and use it one ladle at a time.  When done, turn off heat and stir in pesto and Parmesan cheese.