Rabbit Risotto

Rabbit Risotto
ingredients:meat :1 3 -pound rabbit cut into pieces , season with salt and pepper , ginger to taste½ cup oil, 50 gr. bacon ( optional)rice :2 cups arborio rice (rice suitable for risotto )2 tablespoons butter, not margarine serves1 cup of 200 ml of dry white wine quality5 cups ( tea) of hot vegetable stock1 cup ( tea) of grated onionOther Ingredients :1 cup ( tea) of fresh peas cooked or frozen1 cup (tea ) carrot diced cooked1 cup ( tea) of drained canned mushrooms , washed and chopped .For frozen peas :Play in boiling water , then in ice water is straining to give the thermal shock .How to prepare the Risotto :In a large saucepan place the butter and onion , leave the fire until wilted .Then add the Arborio rice , stir for another 2 ' to 5 ' minutes , stirring constantly with a long-handled spoon .Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth , a ladle at a time , stirring constantly , until finished.
When the risotto is at the point ( " al dente " ) add the peas carrots mushrooms and the sauce has reduced with the rabbit pieces cooked .Sauce Preparation of the Rabbit :
Fry the rabbit pieces until browned on all sides , go slowly dripping boiling water and cook slowly until . Reserve.How to Prepare the sauce :
Fry the onion in oil add tomatoes or homemade sauce , place a glass of water boil until getting a thick sauce .
Once ready add the rabbit and return to fire for 5 ' ( five) minutes . Reserve.Ingredients Sauce:½ cup ( tea) of grated onion½ cup (tea ) of corn oil½ pound of ripe tomatoes peeled and seeded , chopped , or
 ½ liter of homemade tomato sauce
How to Serve :Place the risotto on a plate of crockery , or stainless steel .Around the radichio ( is chicory ) finely chopped
Wine suggestion :
White wine ( Portuguese ) or ( Italian)
You can also put a dish of cooked vegetables :Fund or artichoke hearts of palm , bunches of broccoli ,cauliflower and others, passed in butter with garlic
 The amount you choose .