Ingredients
For 4 people
320g carnaroli rice; 1 shallot; 10ml white wine; vegetable broth as required; 40g parmesan cheese; 2 deboned rabbit loins; rosemary; 1 bay leaf; freshly ground pepper; Salt; 60g Lazzaris fig mostarda; 5g of reduced balsamic vinegar; 40g extra virgin olive oil.
Preparation
In a saucepan, brown the chopped onion with half the oil, add the rice and toast it, pour in the white wine and let it evaporate and cook with the vegetable broth flavoured with bay leaves.
Once it is cooked, turn off the heat, stir in the remaining oil and parmesan cheese and season with salt and pepper.
Serve with the fillet of rabbit cooked in a pan with the rosemary and shallot, balsamic vinegar and the sliced apple mostarda.
20 minutes
Low
