Pellegrino Artusi used to prepare "risotto alla cacciatora". If you have a little meat left over, try it: toast the rice in oil and butter, add the leftover meat and finish cooking the risotto with stock. Serve with plenty of Parmigiano Reggiano.
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INGREDIENTS |
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Medium size rabbit |
1/2 |
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Medium size chicken |
1/2 |
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Onions |
2 |
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Carrots |
3 |
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Stalks of celery |
1 |
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Garlic cloves |
2 |
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Sprigs of rosemary |
1 |
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Sage |
3 |
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leaves |
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Ripe tomatoes |
350 |
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g |
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Tomato purée |
100 |
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g |
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White wine |
1 |
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cup |
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Olive oil |
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as needed |
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Knob of butter |
1 |
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large knob |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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Clean and trim the chicken and rabbit and cut into a medium dice. In a large pot brown the meats in butter along with the chopped herbs, the garlic, and the roughly cut vegetables. |
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Once the meat is perfectly browned all around, deglaze with white wine. Reduce on high heat before adding the seeded, diced tomatoes and the tomato purée. |
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Adjust the seasoning and cook over a low heat for about 60 minutes. If the pan gets too dry add a little stock or water. |
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"Montepulciano d'Abruzzo" or a "Morellino di Scansano". |
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