Saddle of Rabbit Fillets Wrapped in Ham on Mushroom Risotto

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5 from 7 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 3 people



  • 4 Piece Saddle of rabbit fillets
  • Pepper
  • 90 g Parma ham
  • 1 Tbsp. Clarified butter


  • 20 g Mixed mushrooms dried
  • 1000 ml Water (for the stock to pour on)
  • 1,5 tsp Salt
  • 60 g Onion
  • 60 g Butter
  • 250 g Arborio risotto rice
  • 150 ml White wine
  • 80 g Finely grated Parmesan
  • Parmesan, coarsely grated f.d. Decoration


Preparation of risotto and meat:

  • As a first step, bring the 1000 ml water with the salt and the dried mushrooms to the boil, reduce the heat a little, let it simmer gently for about 5 minutes, turn off the stove and let the mushrooms swell in the water and let their taste go. However, the longer you steep in it, the more intense the aroma of the brew. So if you have the time, you can do this step a few hours before preparation. With the shorter version, the mushrooms should stay in the hot water at least until all other necessary work steps have been completed, i.e. about 30 minutes (the resting time, among other things, is included in the 30 minutes of preparation time).
  • Now remove any silver skin from the back fillets and pepper them all around (but do not salt). Coat each one with the Parma ham (he brings the salt) and possibly cover and keep cool until preparation.
  • Peel the onion, dice finely. Finely grate 80 g Parmesan and roughly grate something for the decoration.

Preparation of risotto and meat:

  • Regardless of which variant of the brew you have chosen, for the preparation of the risotto, pour it into another saucepan, collect the mushrooms, let them drain a little and have them ready. Heat the brew again and keep it hot with a ladle next to the risotto pot.
  • Heat 20 g butter in a larger saucepan and sweat the onions in it until translucent. Then sweat the rice in it until the grains look slightly glassy on the outside. Then immediately deglaze with white wine, briefly bring to the boil, pour in 1 - 2 ladles of hot mushroom brew, add the mushrooms, stir well, reduce the heat a little and let it simmer gently. There is no need to keep stirring. It should always simmer a little between each pouring of the hot brew. However, the risotto must never become compact and without liquid. So pour in again and again, stir, let simmer, pour in, stir ... etc. That until the end of the cooking time. The risotto should be creamy, diverge a little when served on the plate and the individual grains of rice should still have a slight "bite" on the inside. The amount of the addition of the brew can vary, i.e. the entire 1000 ml may not be required. Any remaining risotto can be saved to make the risotto creamy again the next day when it is warmed up.
  • The entire cooking time of the risotto (from sweating the onions) takes about 25 minutes. That means, when it starts to be prepared, preheat the oven to 80 ° and insert the grate on the 2nd rail from the bottom and the tray underneath. Have a pan ready with 1 tbsp clarified butter.
  • When the last 12 minutes of the risotto cooking time have begun, let the clarified butter heat up in the pan and sear the fillets all around for 5 minutes. At the same time, stir in the remaining butter and Parmesan into the risotto. After the fillets have roasted for 5 minutes, place them on the grid in the oven, leave them for another 5 minutes, remove them immediately, let them rest for 1 - 2 minutes and then cut into small portions for serving. The risotto should be ready at the same time and it can be served decorated with a little grated Parmesan.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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