Pasta & rice / RICETTI
Historical Maltese rabbit risotto
Rice with rabbit juices, recorded among Malta’s historical dishes.
◷ 115 min / 4 servings
Method
- Brown rabbit in 2 tbsp oil. Add half the chopped onion and garlic, half the wine, bay and 400 ml stock. Simmer covered 1 hour.
- Remove bones and bay. Keep meat and juices warm.
- Soften remaining onion in remaining oil. Stir in rice for 2 minutes, then remaining wine.
- Gradually add stock and rabbit juices, stirring 18–22 minutes until rice is tender. Fold in meat, butter and parsley and season.
✳ From the kitchen
A home interpretation of the rabbit risotto documented by Taste History.
Tradition reference
Heritage Malta Taste History · Dishes from historical research ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.