Confit of Wild Rabbit Risotto

Joint the rabbits by cutting off the forelegs and hind legs, and trimming the main body down to the saddle. The saddles and possibly a foreleg will be the meat for the confit. The remainder of the meat for the stock. Make the stock  Recipe  .

Cover the meat for the confit with coarse salt, cover with some foil and leave for four hours.When ready, brush off the salt and put the meat into an ovenproof dish. Cover the meat with goose fat, heat up over a high heat and then transfer the oven at 300°F/150°C/Reg2. Cook for 1½ hours turning from time to time. When done take the rabbit out of the cooking dish and allow to cool.

Make the risotto as usual by peeling and chopping the onion and softening it in a tablespoonful of butter in a heavy bottomed saucepan. Stir in the rice and start transferring the rabbit stock ladle by ladle. If you run out of rabbit stock, use some chicken stock instead.

Meanwhile pull the confited rabbit off the bones and shred into smallish pieces. Quickly fry the the proscuitto slices in a little oil. When the risotto is cooked, stir in the rabbit along with a tablespoonful or two of butter. Season with some salt if necessary and stir in some parmesan.

Spoon the risotto on to serving dishes, lay a slice of proscuitto on each dish and serve  Zoom  .