Rabbit with Rice and Mushrooms (Regional Twist)
80% автентично · Bulgarian
A variation incorporating earthy mushrooms and a touch of cream for a richer, more complex flavor profile, reflecting regional adaptations.
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Съставки
- Rabbit1 kg, cut into pieces
- Rice200 g, Arborio or medium grain
- Onion1 large, chopped
- Mushrooms250 g, mixed (e.g., cremini, shiitake), sliced
- Garlic3 cloves, minced
- Heavy cream100 ml
- White wine150 ml
- Chicken broth600 ml
- Butter2 tbsp
- Olive oil2 tbsp
- Dried thyme1 tsp
- Saltto taste
- Black pepperto taste
- Fresh thymefor garnish
Стъпки
- 1
Season rabbit pieces with salt and pepper.
- 2
Heat olive oil and 1 tbsp butter in a large pot over medium-high heat. Brown rabbit pieces. Remove and set aside.
- 3
Add remaining 1 tbsp butter to the pot. Sauté chopped onion until softened, about 5 minutes.
- 4
Add sliced mushrooms and cook until browned and tender. Add minced garlic and cook for 1 minute.
- 5
Pour in white wine and scrape up any browned bits from the bottom of the pot. Let it reduce by half.
- 6
Return rabbit to the pot. Add rice, dried thyme, chicken broth, and water (if needed). Bring to a boil.
- 7
Reduce heat to low, cover, and simmer for 50-60 minutes, or until rabbit is tender and rice is cooked. Stir occasionally.
- 8
Stir in heavy cream. Cook for another 5 minutes, uncovered, until slightly thickened.
- 9
Adjust seasoning. Garnish with fresh thyme.
