Make the Rabbit & Risotto

Preheat the oven to 350°F

Sprinkle the rabbit legs with salt and pepper on both sides. In a large Dutch oven pot, heat the olive oil over medium heat. When hot, add the rabbit legs, working in batches if necessary. Cook for about 3 minutes until browned and then turn over and cook for about an additional 2 minutes. Remove the legs from the Dutch oven and set aside on a plate.

Add 2 tablespoons of butter to the Dutch oven and add the onions. Lightly season with salt and stir, scrapping up any browned bits from the bottom of the dish. Cook until they start to turn translucent ~ about 5 minutes. Add the Arborio rice and cook for 1 minute, stirring often.

Add the wine and stir until fully absorbed into the rice. Add the chicken broth and milk and stir to combine. Raise the temperature to high and cook until the liquid starts to boil. Stir and cover with a lid. Place in the oven and cook for 15 minutes. Remove the lid and continue to cook for another 15 minutes.

Remove the Dutch oven from the oven and place on the stove top over medium heat. Remove the rabbit legs and set aside on a plate to rest. Add the remaining butter and Parmesan cheese to the risotto and stir until melted and thoroughly combined. Season to taste with salt and pepper. Allow the risotto to continue cooking, stirring frequently, until all of the liquid is absorbed, if necessary.

Make the Pan Sauce

During the last 15 minutes of oven time, start the pan dressing. In a medium sauce pan, melt the butter over medium heat. Add the shallots and garlic and sauté for about 2 minutes, stirring often. Sprinkle over the flour and stir to fully saturate the flour.

Slowly add the white wine to the pan, stirring constantly. Cook until the wine has been absorbed and a thick sauce has formed. Slowly add in the chicken stock, stirring constantly. Add the thyme sprigs and bring the sauce to a boil. Reduce the heat to medium low and let simmer, stirring often, while the rabbit and risotto finish cooking. Before serving, season to taste with salt and pepper and remove the thyme sprigs.

Dish the risotto onto each plate and top with a leg of rabbit. Drizzle the pan sauce over the top. Serve immediately.

Enjoy!