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RABBIT INSPIRED BY THE SOPRANOS

Name: Rabbit inspired by The Sopranos
Cook time: 7200 s
Total time: 7200 s
Yield: 2 servings
Ingredients: For the Parmesan Risotto; 3 tbsp unsalted butter, divided; 2 tbsp olive oil, divided; 1/2 large white onion, finely chopped; 2 cloves garlic, crushed; 1 cup Arborio rice; 1 tbsp dry white wine; 3 1/2 cup homemade chicken stock, heated; 1 oz parmesan cheese, grated; To taste kosher salt; To taste freshly ground black pepper; For the Coniglio Della Famiglia; 1 rabbit; As needed kosher salt; As needed cooking olive oil; 3 oz pancetta, cubed; 1 onion, diced; 1 carrot, diced; 1 celery rib, chopped; 3 cloves garlic, minced; 2 tsp fresh rosemary, finely chopped; 2 tsp fresh sage, finely chopped; 1 tsp fresh thyme, finely chopped; 1 can (14 oz) crushed tomatoes, drained; 1/4 cup dry red wine; 1 cup chicken stock, preferably homemade; 1/2 cup pine nuts, toasted; To taste freshly ground black pepper; Parmesan Risotto (see above)

cook:

2 h

Picture for Rabbit inspired by The Sopranos

817,979 views This week, friend of the show and all-around legend Michael Gandolfini joins us to help whip up the depressed-Artie-Bucco-special: 'Conglio alla Famiglia', a handwritten recipe, fully visible on screen in maybe my favorite show of all time, The Sopranos! In Italian. In cursive. Whatever!

2 servings

original

metric

INGREDIENTS

For the Parmesan Risotto

3 tbsp unsalted butter, divided

2 tbsp olive oil, divided

0.5 large white onion, finely chopped

2 cloves garlic, crushed

1 cup Arborio rice

1 tbsp dry white wine

3 ½ cup homemade chicken stock, heated

1 oz parmesan cheese, grated

To taste kosher salt

To taste freshly ground black pepper

For the Coniglio Della Famiglia

1 rabbit

As needed kosher salt

As needed cooking olive oil

3 oz pancetta, cubed

1 onion, diced

1 carrot, diced

1 celery rib, chopped

3 cloves garlic, minced

2 tsp fresh rosemary, finely chopped

2 tsp fresh sage, finely chopped

1 tsp fresh thyme, finely chopped

1 can (14 oz) crushed tomatoes, drained

¼ cup dry red wine

1 cup chicken stock, preferably homemade

½ cup pine nuts, toasted

To taste freshly ground black pepper

Parmesan Risotto (see above)

DIRECTIONS

For the Parmesan Risotto

In a large saucepan, heat 2 tablespoons butter and 1 tablespoon olive oil.

2 tbsp unsalted butter, divided

1 tbsp olive oil, divided

Add the chopped onion and cook until translucent and tender, about 3-5 minutes.

0.5 large white onion, finely chopped

Add the garlic and cook until fragrant, about 30 seconds.

2 cloves garlic, crushed

Add the Arborio rice and saute until the edges of the rice become translucent, about 3 minutes.

1 cup Arborio rice

Add the white wine and cook until the liquid has mostly evaporated.

1 tbsp dry white wine

Add the heated stock one large ladle-full at a time. Most of the liquid should be evaporated before adding another ladle of stock. Make sure to keep the risotto at a simmer and to stir constantly during the cooking process.

3 ½ cup homemade chicken stock, heated

After about 15-20 minutes, the risotto should be al dente and all of the stock incorporated.

Turn off the heat, and add the cheese, 1 tablespoon olive oil, and 1 tablespoon butter. Season to taste with salt and pepper, serve immediately.

1 oz parmesan cheese, grated

1 tbsp olive oil, divided

1 tbsp unsalted butter, divided

To taste kosher salt

To taste freshly ground black pepper

For the Coniglio Della Famiglia

Cut the rabbit into sections using a meat cleaver (see video for tips). Season the sections with salt.

1 rabbit

As needed kosher salt

Heat oil in a large skillet. Sear rabbit pieces on each side for about 3-4 minutes or until well browned. Transfer the rabbit to a separate plate once seared.

2 tbsp As needed cooking olive oil

1 rabbit

Add the pancetta to the pan and cook for 4-5 minutes or until crispy and the fat has rendered out. Remove the pancetta from the pan and transfer it to a separate plate. Deglaze the pan with 1-2 tablespoons of water.

3 oz pancetta, cubed

Add another tablespoon of oil to the pan, then add the onion. Cook until tender, about 3-4 minutes.

As needed cooking olive oil

1 onion, diced

Add the celery and carrots and cook for another 4-5 minutes.

1 carrot, diced

1 celery rib, chopped

Meanwhile, combine the herbs in a bowl.

2 tsp fresh rosemary, finely chopped

2 tsp fresh sage, finely chopped

1 tsp fresh thyme, finely chopped

Add the garlic to the pan and a sprinkling of the herb mixture. Cook for 30 seconds or until fragrant.

3 cloves garlic, minced

Add the canned tomatoes and cook for 1-2 minutes, or until the juices begin to evaporate.

1 can (14 oz) crushed tomatoes, drained

Add the wine and cook for 2-3 minutes to allow the alcohol to burn off.

¼ cup dry red wine

10.

Add the rabbit back to the pan along with the pancetta.

1 rabbit

3 oz pancetta, cubed

11.

Add the chicken stock, then cover the pan and cook for 30 minutes undisturbed.

1 cup chicken stock, preferably homemade

12.

Turn the rabbit pieces over and add another sprinkling of the herb mixture. Cover the pan and cook for an additional 10 minutes.

13.

Remove the cover and cook for 5 minutes until the sauce is reduced.

14.

Add pine nuts and season to taste with salt and pepper.

½ cup pine nuts, toasted

As needed kosher salt

To taste freshly ground black pepper

15.

Serve the rabbit over a bed of risotto.

Parmesan Risotto (see above)

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