Rabbit à la Beelitz on green asparagus risotto with fresh bear's garlic

Serves four

4 pieces of saddle of rabbit

1 shallot

2 bunches of bear's garlic

400 g fresh asparagus

1.2 l of vegetable stock (or stock made from asparagus peelings)

200 g rice

0.1 l olive oil

1 chili pepper

1 bay leaf

50g fresh parmesan

4 cherry tomatoes

Preparation:

Finely chop half a shallot and sauté in olive oil with arborio rice until transparent.

Add stock and simmer for 20 minutes, while stirring occasionally and adding more stock to maintain liquid level.

Add chili pepper and bay leaf ... these should be removed after cooking.

The rice should be firm.

As the rice simmers, peel the asparagus and cut it in oblong slices.

Finely chop the remaining half shallot and sauté briefly in a pan with the asparagus.

Brown the rabbit filets in a separate pan, then lower the heat and let them cook until done.

Mix the asparagus into the risotto, grate in the parmesan, and add finely chopped strips of bear's garlic.

Salt to taste and arrange in a deep dish.

Remove the saddle of rabbit from the pan, cut it in half and place it on the risotto.

As a garnish, add one leaf of bear's garlic, with half a cherry tomato next to it.

Enjoy!

Preparation time: 30 - 40 minuets.

Difficulty level: simple

This recipie comes to us courtesy of Guido Kachel at Restaurant Philippsthal.