Rosemary skewered rabbit on truffle and Champagne risotto

Ingredients

Skewers
8 fresh rosemary stems
8 rabbit kidneys
8 shallots, peeled
8 garlic cloves, roasted and peeled
4 rabbit livers, halved
4 rabbit fillets, cubed (save rest of rabbit for stock - see further on)
3 tbsp extra virgin olive oil
salt and pepper to season

Risotto
250g/9oz arborio rice
30g/1oz butter
½ onion, finely chopped
small clove garlic, crushed
120ml/4fl oz champagne
500ml/17fl oz rabbit stock, made from the remaining portions of the rabbit
1 fresh truffle, brushed and sliced
65g/2½oz cold unsalted butter
salt and pepper to season

Method

1. Assemble the skewers, alternating the ingredients. Moisten with olive oil. Cover with plastic film, refrigerate for 2 hours.
2. Allow to return to room temperature, season with salt and pepper and grill for about 2 minutes each side.
3. To make the risotto, sweat the onion and garlic in the butter in a thick-bottomed pan until transparent and soft. Do not allow to colour.
4. Add the rice and stir for 2-3 minutes to coat each grain of rice. You will hear the rice 'click' when it is ready.
5. Add 100ml/3fl oz of the champagne and cook until it has been absorbed, stirring all the time. Reserve four slices of truffle for garnish and add the remainder to the rice. Add the boiling rabbit stock to the rice, a little at a time, stirring after each addition. When the stock has been absorbed and the rice is creamy, beat in the cold butter, add the remaining champagne and check the seasoning.
6. To serve, spoon some risotto into each warm bowl. Arrange two rabbit skewers on top. Garnish with the reserved truffle and drizzle over a little warmed olive oil.