For the risotto 1/2 onion finely diced 1 clove garlic, peeled and finely diced 150g white button mushrooms, finely chopped 50g unsalted butter 150g Arborio or Carnaroli risotto rice 300-400ml chicken, hot 50g freshly grated parmesan 75g mascarpone cheese
For the sauce 4 saddles of rabbit, bones removed and reserved 200ml white wine 1 carrot, peeled & chopped 1 small onion, peeled & chopped 1 clove of garlic, peeled & chopped 1 stick of celery, peeled & chopped 1 tomato chopped 300ml chicken stock 400ml double cream
To serve 4 saddles of rabbit (the 8 loins removed from preparing the sauce) 16 fresh asparagus spears, peeled 12 baby leeks, washed & trimmed 1 small sprig of fresh tarragon Salt Vegetable oil for frying
For the risotto
Melt the butter in a wide based pan and gently cook the garlic, mushrooms and shallots for 2 minutes without colouring.
Add the rice to the pan and stir well to coat the rice with butter.
Add the stock a little at a time, stirring continually so that the rice cooks evenly and does not stick, until it is almost cooked.
Next add the parmesan and mascarpone cheese and mix in well.
Adjust the seasoning with salt and white pepper and set aside.
For the sauce
Chop the bones into 2cm pieces. roast them in one tablespoon of olive oil using a heavy bottomed sauce pan on top of the stove until golden brown, then drain any excess fat.
Add the peeled & chopped carrot, celery, onion, garlic & tomato to the pan and sauté for 4-5 minutes until they also turn golden brown.
Add the white wine to the pan and reduce by 2/3. Next add the chicken stock and reduce this by 2/3.
Pour the double cream into the sauce and bring to the boil, then simmer for 3-4 minutes.
Pass the sauce through a fine sieve using the aid of a wooden spoon to extract all the juice from the bones, into a small clean saucepan.
The sauce will need seasoning with a little salt & white pepper, then place aside until ready to use.
Heat a large sauté pan, then add one tablespoon of olive oil.
Season the rabbit loins with salt and fry in a pan with vegetable oil on each side until golden brown for 8-10 minutes in total.
While the rabbit is cooking, cook the asparagus and leeks in salted boiling water for 3-4 minutes then drain and leave aside warm.
Lay out four warm plates and place the risotto in the centre of each.
Finely slice the rabbit and arrange on top of the risotto.
Lay the asparagus and the baby leeks around the outside of the rabbit, then pour the sauce over the vegetables.
Restaurant Martin Wishart