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To make the risotto: 1.
You can make the risotto halfway through step 3 several hours ahead.
Bring your stock to the boil next to where you are going to make the risotto.
To make the risotto, heat the oil and butter in a heavy-based saucepan over a medium heat, add the shallots and cook until translucent.
Make the risotto.
Make the risotto balls.
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You can pre-cook the rabbit in the stock the day or so before and leave in the stock in the fridge before straining and making the risotto.
I also used red wine — a young, fruity and inexpensive syrah from Australia — instead of the more typical white in making the risotto.
I made the risotto using a technique similar to that for the triple-carrot risotto I wrote about back in April, so I won't go into the details.
From this point I made the risotto in the traditional all-stirring-all-the-time way, starting with half a medium onion sweated in butter, using about 2/3 cup (150 g) of vialone nano rice (other risotto rices are fine too) and substituting the dilute tomato juice for stock.
While making the risotto balls, it's good to wet your hands every now and again to stop the risotto from sticking too much.
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