Gordon Ramsay
Hop to it and try Gordon’s creamy rabbit and wild garlic risotto recipe
1. 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.
2. 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.
3. 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.
4. To serve, spoon onto plate, gently tap and shake the plate to spread the risotto and drizzle with olive oil.
©Gordon Ramsay 200[8]. All rights reserved
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