RISOTTO WITH RABBIT AND OLIVES

Preparation Method :

• Heat the oil in a large pan and fry onion, celery, parsley and Pancetta until the onion is soft.
• Add rabbit and brown all over. Mix the tomato puree with wine and pour into the pan, then add olives and oregano.
• Season and stir, then cover and simmer for about 1-1½ hours, or until the rabbit is really tender.
• Keep the mixture moist by occasionally adding a little stock or wine.
• When the rabbit is cooked, pour the rice into the pan and stir to coat all the grains with the rabbit stew for aleast 5 minutes.
• Then begin to add the stock, a ladleful at a time, stir constantly and allow the liquid to be absorbed by the rice before adding more.
• Continue to cook the rice in this way until the risotto is creamy but still firm to the bite. Remove the pan from the heat.
• Adjust the seasoning, then transfer onto a warmed platter to serve with grated Parmigiano Reggiano at the table.