Basil Risotto with Rabbit Fillet – Before That, Tartar Praline and Ham Grissino

Hugo and raw ham grissino

1. In beautiful wine glasses, 4cl elderberry syrup is poured into each glass. Then the syrup is mixed with 0.1 L mineral water and 0.1 L Prosecco. Stir briefly with a spoon, add fresh mint and ice cubes. The rosemary crackini are unpacked and wrapped with 1 slice of finely cut raw ham. It is very important that the breadsticks have not broken off! There are 2 raw ham grissini per person with the aperitif.

Tatar chocolate

1. For the marinade, the onions, pickles, capers and anchovies are chopped very finely and then mixed with the ketchup, olive oil and a little mustard until it is a spreadable mixture. Season to taste with salt and pepper. The breadcrumbs are mixed with the chopped herbs. Remove the fat from the beef fillet. Then chop with a sharp knife until the meat is spreadable. Then 4 teaspoons of the marinade are added. Try the tartare. If it still has too little taste, you have to add a little more of the marinade and mix well with the meat. Finally, the tartare is shaped into small balls and rolled in the breading in the following order: flour, beaten eggs, crumbs, eggs and again crumbs. The praline is then baked in oil at 160 ° C for 1 minute. Very important: the inside of the praline must still be raw and the outside it should be crispy!

Basil risotto

1. Basil butter: Basil is placed in boiling water for about 1 minute and then cooled with cold water. Then mixed with 80g of melted butter and put in the freezer. Rabbit fillet: Remove the fat from the rabbit fillet and fry in a pan. You can also fry the cherry tomatoes at the same time. Then put the pan with the fillet and the oven tomatoes in the oven for about 3 minutes at 180 ° C. Risotto: Fry the chopped onion in a saucepan with oil. Then add the risotto rice. As soon as the rice is translucent, deglaze with a dash of white wine. As soon as the wine has boiled down, add a little stock and repeat this process several times. It is important that after each pouring, you wait until the stock has boiled down before you pour it again. As soon as the rice is firm to the bite, remove the saucepan from the heat and stir in the butter, Parmesan and basil paste. Then cut the rabbit fillet in two and place on the risotto. Garnish everything with the oven tomatoes.