Risotto From the Black Long Grain Rice

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Sauté the onion in olive oil, add the long-grain rice and pour in the chicken stock. Stir constantly so that the long-grain rice does not stick to the bottom, gradually add white wine. Just before the end of the cooking time (about 40 min) stir in the Parmesan. Season the risotto with salt and freshly ground pepper to taste.

For the tomato sauce, sauté the shallot and garlic in olive oil, add the tomatoes, pour in the vegetable soup and add the thyme and rosemary, cook gently and season.

Roll up the rabbit fillets and skewer them, season with salt and pepper. In a frying pan with olive oil, roast the meat skewers.

Arrange the risotto in deep plates, place the skewers on top, pour the tomato sauce over them and garnish with a dollop of crème fraîche.

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