Gordon's Creamy Rabbit and Wild Garlic Risotto - Serves 4

©Gordon Ramsay 200[8]. All rights reserved www.gordonramsay.com

Ingredients

3 tbsp butter
2 shallots, finely chopped
1 garlic clove, finely chopped
350g Arborio or Carnaroli rice
125ml dry white wine
2 litres hot rabbit stock
2 tbsp extra virgin olive oil
200g rabbit poached and coarsely chopped
2 tbsp freshly grated Parmesan cheese, plus extra for garnish
5 wild garlic leaves, finely chopped
Small handful of flat leaf parsley, finely chopped
1 lemon, zest only
2 tbsp crème fraiche
Sea salt and fresh ground black pepper

Method

Melt half the butter in a deep frying pan and add the garlic and shallots. Once they’ve softened and cooked through, add the rice and toast the grains until hot.

Add the wine and stir and allow the rice to absorb the liquid. Add the stock a ladle or two at a time stirring constantly.

As soon as the rice starts to turn translucent, start to season it with the Parmesan, wild garlic and parsley. This will darken the risotto a little - cook for a further 5 mins, stirring often.

Add the poached rabbit meat and stir through the butter and crème fraiche. At this point the risotto should be coating the back of the spoon and have a good creamy consistency.

Finally when the rice is cooked al dente add the lemon zest and mix through.

To serve, spoon onto plate, gently tap and shake the plate to spread the risotto and drizzle with olive oil.

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