Rabbit with squid ink risotto and crispy garnish

By John Torode
From Saturday Kitchen

Ingredients

  • 2 rabbit loins, 1 boneless and 1 rack of rabbit chops
  • 2 rashers streaky bacon

For the squid ink risotto

  • 1 litre/1¾ pints chicken stock
  • 2 star anise
  • 2 lemongrass stalks
  • 15g/½oz butter, plus extra for finishing
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 100g/3½oz squid, cleaned and shredded
  • 2 garlic cloves, crushed
  • 350g/12oz arborio rice
  • 50g/1¾oz squid ink
  • handful fresh tarragon, chopped
  • handful fresh basil
  • handful fresh coriander, chopped

For the tempura tarragon

  • 4 tbsp soda water, chilled
  • 200g/7oz cornflour
  • vegetable oil, for deep-frying
  • small bunch fresh tarragon
  • salt
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