Magna Carta recipes

Rabbit meatballs and sweet-pumpkin risotto with sage

Category: Main Dish

Ingredients for 4 portions:

  1. For the risotto:
    1. Vialone nano rice 250 grams
    2. Chicken stock 1 liter
    3. 1 onion
    4. 2 cloves of garlic
    5. Pumpkin cream 190 grams
    6. White wine 150 grams
    7. Parmesan 70 grams
    8. Butter 50 grams
    9. Olive oil 50 grams
    10. Chiverings cut 10 grams dried
    11. fresh sage 10 grams
    12. Sage cream 40 grams
    13. Sea Salt (thick)
    14. Pepper 4 seasons
  2. For the rabbit meatballs:
    1. Rrabbit mince 300 grams
    2. 1 egg
    3. Ready breading Caribbean 100 grams
    4. Spicemix del Mondo La Spezia 30 grams
    5. Sesame black seeds 10 γραμμάρια
    6. Salt
    7. Pepper
    8. Olive oil for the frying

Preparation time: 20 minutes


  1. For the risotto:
    1. In a medium heat saute the onion and the garlic in the olive oil for about 10 minutes.
    2. Then add the rice και and saute for another 3 minutes.
    3. Stop the heat with white wine and let the alcohol evaporate.
    4. Then pour the stock in doses and stir constantly until the rice gets all the stock.
    5. When the risotto absorbs all the stock and is in the proper form, add the  pumpkin cream, the chiverings cuts, the sage, salt and pepper. Make the butter and the parmesan a homogenous mixture without heating, so that it would have a creamy sense.
    6. Serve in the plate and garnish with the sage cream, for more intensity, and fresh-ground pepper.
  2. For the rabbit meatballs:
    1. In a deep bowl add all the ingredients together and stir until the mixture becomes fluffy and homogenous so that it could be shaped.
    2. Let the mixture rest for 15 minutes on the fridge.
    3. Τhen, shape the meatballs in the size of about 30 grams each one of them and fry them in olive oil until they get a golden colour.

Special credits to the CONCEPT company

for their kind contribution of the equipment.