Rabbit Kidney Risotto

Risotto is a versatile dish. It can be cooked with meat, vegetables, seafood, and fish. Try the original recipe for risotto with rabbit kidney.

Ingredients

• rabbit kidney - 100 g
• devzira rice - 100 g
• shallots - 20 g
• garlic - 2 g
• white wine - 50 ml
• cream 33% - 70 g
• hard cheese - 30 g
• salt - 3 g
• pepper - 3 g
• thyme - 5 g
• cherry tomatoes - 50 g
• parsley - 5 g
• chicken broth - 150 ml

Directions

1. Soak rabbit kidneys in milk for 2 hours.
2. Cut the onion into small cubes and fry in vegetable oil along with finely chopped garlic.
3. Add washed rice and sauté over low heat for 1 minute. Then add and evaporate white wine. Pour chicken broth over everything and stir constantly counterclockwise.
4. Add cream, cheese, salt and pepper to the rice.
5. When the rice is half cooked, put the rabbit kidneys together with cherry tomatoes, parsley and 20 ml of white wine in the oven for 7 minutes at 200 degrees.
6. Put the risotto on a plate. Lay out the buds with tomatoes on top. Decorate with spicy herbs.