Risotto & hare

Before I forget, this is what happened to the hare loin. Serves 2. 

Half red onion finely chopped

Knob butter

Glug of olive oil

1.5 inch chorizo or so in 1cm cubes (I know that's mixing metric and imperial but keeps all parties happy)

Garlic clove very finely chopped

1 smallish leek finely sliced, white part only

160g risotto rice

Glass white wine

Pint hot stock – hare, chicken, marigold, whatever's to hand

Parmesan, a nice big handful

More butter, cold dice

Splash of port or Marsala 

Hare loin, oil to fry

Typical risotto protocol!

Fry onion, leek and garlic in the oil and first butter knob until softened and then stir in the rice until coated then add the wine until that has been absorbed. Add the stock bit by bit until absorbed. In the past I think I've been to tame and had the heat too low and it seems to take 40 mins to cook rather than the 20 mins the packet says so crank up the heat a bit. Keep stirring and after a sensible while have a taste to see if the rice is to your liking. Parmesan and chorizo should season it but maybe some salt and perhaps some pepper unless the stock is already seasoned. 

Fry off the chorizo in a separate pan and add to the rice. Add some of the Parmesan and then the cold butter that will enrich and gloss the risotto.

Get a frying pan pretty hot and put in the hare loin, should be 2 from either side of the hare. Fry to get some good colour but it should be medium rare and the loins are quite thin so doesn't take long. Add in the Marsala or port which will deglaze the pan and thicken up to coat the hare in a sweet sticky glaze, hare can be quite ironey, metallic tasting so a bit of sweetness cuts through that. Rest for a few minutes and then slice at angle all cheffy like.

Add the rest of the Parmesan and serve out the risotto with the hare slices laid on top with any left over sauce drizzled on top. Tidy!