Risotto with Rabbit

Risotto with Rabbit
ingredientes: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 ( risotto rice itself )2 tablespoons butter, not margarine serves1 cup of 200 ml dry white wine of good quality5 cups ( tea) of hot vegetable broth1 cup ( tea) of grated onionOther Ingredients:1 cup (tea ) of fresh or frozen peas cooked1 cup ( tea) of cooked carrots cut into cubes1 cup ( tea) of drained mushrooms , washed and chopped pickled.For frozen peas :Play in boiling water , then in ice water strainer is 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 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 and carrots mushrooms already reduced sauce with chunks of cooked rabbit .Sauce Preparation of the Rabbit:
Fry the rabbit pieces until golden brown on all sides , go slowly dripping boiling water and cook slowly until . Book .How to Prepare the sauce :
Fry onion in oil add tomatoes or homemade sauce , place a glass of water boil until a thick sauce.
Once ready , add the rabbit and return to heat for another 5 ' ( five) minutes . Reserve.Sauce ingredients :½ cup ( tea) of grated onion½ cup (tea ) of corn oil½ pound ripe tomatoes peeled and chopped without seeds , or
 ½ liter of homemade tomato sauce
Mode of Service :Put a dish of risotto dishes, or stainless .Around the radichio ( is chicory ) sliced ​​finely
Wine suggestion :
Liquor or wine of your choice.
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 .