Embark on a delightful culinary adventure with Rabbit Rice with Boletus Edulis, a dish that beautifully marries tender rabbit meat with the earthy flavors of boletus mushrooms. This hearty, aromatic recipe is perfect for family gatherings or cozy dinners, bringing warmth and comfort to your table. The rich flavors of sautéed vegetables and red wine come together to create a fragrant broth that elevates the rice to new heights. Each bite offers a symphony of taste that celebrates the essence of home cooking.
Not only is this dish delicious, but it also invites everyone to enjoy the wonderful process of cooking together. It’s easier than you might think, with simple steps that lead to a gourmet experience. Serve this Rabbit Rice alongside a fresh salad for a complete meal that will impress your loved ones and create lasting memories. Dive in and enjoy the rustic charm of this extraordinary recipe!
- Start by sautéing the rabbit bones and carcasses in a generous splash of olive oil until they turn golden brown.
- Add in 1 chopped carrot, 1 chopped onion, 4 minced garlic cloves, and 1 chopped celery stalk. Stir and let them soften for a few minutes.
- Next, throw in cherry tomatoes to taste, followed by 2.5 glasses of red wine. Allow it to simmer for a bit to enrich the flavors.
- Pour in 1 liter of water to create a broth and let it simmer gently for about 30 minutes to extract the woodsy rabbit flavors.
- Meanwhile, rehydrate the boletus edulis mushrooms in hot water until soft. Set aside for later.
- In a separate pan, cook 300 grams of rice with a splash of olive oil until lightly toasted, about 2-3 minutes.
- Strain the broth prepared earlier and introduce it to the rice, adding salt to taste. Cook according to rice package instructions, adjusting liquid as necessary.
- Incorporate the rehydrated mushrooms, roasted bell pepper, rabbit fillets, and fried tomato sauce into the rice. Mix well and let it all meld together.
- Finish the dish with fresh parsley to taste and a knob of butter for richness.
- Serve warm, garnished with alioli or garlic mayonnaise for an extra zesty touch. Enjoy!
- Rabbit bones and carcasses
- Olive oil
- Carrots
- Onions
- Garlic | 4 cloves | minced
- Celery stalks
- Cherry tomatoes | to taste
- Red wine | 2.5 glasses
- Water | 1 L
- Boletus edulis mushrooms
- Roasted bell pepper
- Rabbit fillets
- Fried tomato sauce
- Dry sweet bell pepper paste (ñora)
- Rice | 300 gr
- Slice of bread | 1 slices
- Fresh parsley | to taste
- Salt | to taste
- Rabbit liver
- Butter
- Ali Oli or garlic mayonnaise | to taste
