Seasoned Saddle of Wild Hare on Chestnut Risotto

For the risotto, cook the chestnuts in the soup (1) for fifteen to twenty minutes until tender. Drain in a sieve, reserving the soup. Drain the chestnuts, cool a little and cut into quarters. Use the soup for the risotto.

Remove the skin from the onion, cut into small cubes and cook in a shallow. Sauté in half of the olive oil until soft.

Add the long grain rice and cook until translucent. Extinguish with the wine, cook and add the bay leaf spice. Keep stirring, adding a little bit of hot clear soup and cook at low temperature until the rice grains are soft but still have bite.

Cut the pancetta into strips and fry in a frying pan in the remaining oil over a low heat. Add the chestnuts and fry briefly. Mix the chestnuts, bacon, garlic, orange and lemon zest into the risotto just before the end of the cooking time. Season the risotto with salt and cayenne pepper.

Mix the butter into the risotto as well. Remove the garlic, orange and lemon peel again and refine the risotto with coffee powder and Parmesan.

For the saddle of hare, cut the fillet into pieces ten to fifteen mm wide. In a frying pan, brown on all sides in the oil over medium heat, season with salt and pepper and remove.

Sprinkle the confectioners’ sugar over the drippings and caramelize until light. Extinguish with the wine and reduce to a syrupy consistency.

Add the k

Related Recipes:

Veal Shank on Vegetable and Mushroom RisottoFor the risotto, sauté the finely diced shallot briefly in butter, then add the long-grain rice form and... Jacobs Mushroom with Asparagus Mushroom RisottoFor the scallops with asparagus-mushroom risotto, first prepare the risotto. To do this, first remove the... Home-Style Ossobuco with Saffron RisottoOssobuco alla casalinga con risotto all zafferano (home-style veal shank with saffron risotto) Risotto: see... Chanterelle RisottoFirst, carefully wash the chanterelles, carefully pat dry and cut into small cubes. Peel and chop the garlic... Lemon Risotto with Fennel RagoutWash the lemon well, then finely grate (do not grate the peel too deeply or it will be bitter) and squeeze the... Coconut RisottoRinse and dry turkey breast and cut into strips. Clean and rinse peppers, spring onions and peppers. Cut... Roast Beef with Alles Liebe Spelt RisottoFor the roast beef with spelt risotto, first rub the roast beef well with Aunt Mizzi’s roasting spice... Fig Risotto with Raspberry PulpFor the fig risotto, melt the granulated sugar in a deep saucepan without letting it color. Add the rice, cook... Chestnut and Pumpkin Curry with SpaghettiA great pasta dish for any occasion: Separate onion from skin and finely chop. Separate the garlic clove from... Sereshk PoloPolo (Iranian name for cooked long grain rice): First, soak the long-grain rice in water for about half an...