Sauté of rabbit and risotto of truffle with pea velouté

11 September 2006
Sauté of rabbit and risotto of truffle with pea velouté

Ingredients (serves four) For the ravioli risotto (25 portions) 1 litre chicken stock 10g truffle, chopped 15g unsalted butter 1 shallot, finely diced 1 clove garlic, finely diced 200g arborio rice Salt and pepper 25g Parmesan, finely grated 10g mascarpone 1tsp flat parsley, chopped 10g white truffle oil 15g Gruyère, cubed 250g saffron pasta Eggwash For pea velouté (10 portions) 200g frozen garden peas 300ml chicken stock Salt and pepper 20g unsalted butter For rabbit and garnishes (four portions) 2 saddles of farmed rabbit 250g cabbage, shredded 30ml cream Truffle oil Salt and pepper Carrot batons, glazed Morels, sautéd Trompettes des morts Fresh garden peas, cooked Crisp rabbit belly Basil oil ### Method Risotto: Bring chicken stock, infused with a little truffle, to a simmer. In a second pan, heat 15g of unsalted butter and sweat shallot and garlic for two minutes without colour. Add the rice and stir around. Add a small amount of the stock at a time until it has all been incorporated. Season to taste. When risotto is quite moist, take off heat and add Parmesan, mascarpone, chopped truffle, parsley and 10g white truffle oil. Place the risotto on to a flat tray, spread evenly to cool. When cool, roll into 15g balls and place a small cube of Gruyère in the centre. Pasta: Roll pasta to lowest setting on the machine. Cut into discs using a 10cm diameter cutter, place risotto ball in centre and place another disc over the top. Use eggwash to seal the ravioli, making sure that there are no air pockets and that pasta is as thin as possible. Trim around edge. Cook in boiling water for about four minutes. (The ravioli should be made as late as possible). Pea velouté: Place peas in a food processor. Bring chicken stock up to boil, then pour into food processor with peas. Blitz for two minutes. Pass though a fine chinois. Season and add butter when reheating. To prepare the rabbit: Remove belly and trim into matching squares. French the best ends and bone out loins from saddle, making sure all silver skin is removed. Wrap loins tightly in clingfilm and reserve kidneys. Place in fridge until ready for use. Unwrap loins and place in a hot pan, lightly colour evenly for two minutes. Add best end and cook for another minute. Add kidney. Cook for a further minute. Remove from pan. Rest for one minute. Boil cabbage in salted water. Refresh and dry. Boil cream and add cabbage to coat lightly. Add truffle oil and adjust seasoning. Plating: Place cabbage in centre of plate and assemble the rabbit loin, trimmed and sliced in half, on top of cabbage. Cut best end into three and along with glazed carrots, sautéd mushrooms and peas, place around the creamed cabbage. Reheat ravioli (not more than four minutes) and place on rabbit loin. Foam the pea velouté using a bamix and carefully spoon over the ravioli. Finish with basil oil and rabbit belly. Serve immediately.
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