Rabbit Risotto

Rabbit Risotto
ingredients:
1 rabbit cut into medium pieces1 cup (tea ) of corn oil1 cup ( tea) of chopped bacon
2 cups (tea ) of uncooked rice4 cups (tea ) of chicken broth2 spoons (soup ) of corn oil
Other Ingredients :
500 grs . tomato peeled seeded300 grs . drained canned mushrooms , washed and chopped300 grs . chopped onion150 grs . Green pea raw or frozen100 grs . black olives cut in half to trim4 hard boiled eggs cut into slices
seasonings :
1 sprig of rosemary integer ( optional)1 sprig of basil leaves onlyOnly two branches mint leaves1 pinch of nutmeg1 pinch of black pepper or spicy paprika1 teaspoon ( tsp) grated ginger1 spoon (soup ) shallow salt½ cup dry white wine1 cup chopped parsley , then put the finished dish

coverage:
1 cup (tea ) grated Parmesan cheese
How to Prepare :
Wash the rabbit , cut into pieces , season with salt and other seasonings , let stand put 6 hours.
Remove the herbs , fry the rabbit with the oil and bacon, then remove . Go to sauté dripping water slowly until golden .
Then add the onion and tomatoes, ginger, and a little water. Leave the fire until the meat is tender and the sauce very thick . Add peas, mushrooms, dry white wine , and parsley .
Separately cook the rice in the traditional way with the chicken broth , dry up all the water .
Mix the cooked rice with rabbit ready now .Put the sauce needed and lastly and grated cheese. Mix well .
Place the risotto in a baking dish and sprinkle grated cheese put up , or half of grated cheese and half the bread crumbs .
Bake gratin , then garnish with slices of boiled eggs and yolk in the center of half black olive .
 Note :
Can replace the rabbit for chicken pieces . Make the same way the previous recipe .