risotto with zucchini and rabbit ragù

risotto con ragù di coniglio al coltello

TOTAL TIME: 2 hours

MAKES: 8 servings

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Ingredients

1/4 cup plus 3 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
1 1/2 tablespoons finely chopped fresh sage
1 (3-pound) rabbit, boned by butcher, cut into 1/2-inch cubes
1 celery stalk, finely chopped
1/2 cup finely chopped carrot
1/3 cup finely chopped onion
2 1/2 cups dry white wine
7 cups vegetable broth, heated to a simmer
Fine sea salt
2 medium zucchini, thinly sliced crosswise
3 tablespoons roughly chopped flat-leaf parsley
1/4 cup thinly sliced shallots
3 cups Vialone Nano rice
1 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese (2 ounces)
1/4 teaspoon freshly ground black pepper
1 1/2 cups freshly grated Pecorino Toscano or other semi-firm sheep’s milk cheese (4 ounces)

Instructions

In a 12-inch skillet with lid or heavy wide pot, heat 1/4 cup oil and 2 tablespoons butter over medium-high heat. Add sage

and cook 30 seconds. Add rabbit and cook, stirring occasionally, until lightly browned, about 4 minutes. Add celery, carrot

and onion; stir to combine, then add 1 cup wine, 1/2 cup broth and 1/2 teaspoon salt. Bring just to a boil, then reduce to a gentle simmer; cook, covered, 30 minutes. Remove lid and continue to simmer until rabbit is tender and liquid is reduced to about 1/4 cup, about 20 minutes more.

Meanwhile, in a large skillet, melt 2 tablespoons of remaining butter over medium heat. Add zucchini and parsley. Cover and cook until zucchini is tender, about 7 minutes. Transfer to the bowl of a food processor and purée until smooth.

In a large heavy pot, heat remaining 3 tablespoons oil and remaining tablespoon butter over medium heat. Add shallots and cook, stirring occasionally, for 3 minutes, then add rice and cook, stirring constantly, until rice is lightly toasted, about 2 minutes more; reduce heat to medium-low.

Add remaining 1 1/2 cups wine; cook, stirring occasionally, until wine is mostly absorbed, then add 1 cup broth and cook, stirring occasionally, until liquid is mostly absorbed, 5 to 7 minutes. In 1/2 cupfuls, add remaining broth, stirring until each addition is mostly absorbed before adding the next, until rice is tender yet still slightly firm to the bite (you may have broth left over). Stir in zucchini purée, Parmigiano-Reggiano, 1/2 teaspoon salt and pepper.

Divide risotto among serving bowls; top with ragù and Pecorino.

April 2011