This week, friend of the show and all-around legend Michael Gandolfini joins us to help whip up the depressed-Artie-Bucco-special: 'Conglio alla Famiglia', a handwritten recipe, fully visible on screen in maybe my favorite show of all time, The Sopranos! In Italian. In cursive. Whatever!

Ingredients

Parmesan Risotto Ingredients:

• 3 Tbsp unsalted butter, divided

• 2 Tbsp olive oil, divided 

• ½ large white onion, finely chopped 

• 2 cloves garlic, crushed

• 1 Cup Arborio rice 

• 1 Tbsp dry white wine

• 3 ½ Cups homemade chicken stock, heated 

• 1 oz parmesan cheese, grated

• To taste kosher salt 

• To taste freshly ground black pepper

Coniglio Della Famiglia Ingredients:

• 1 rabbit

• As needed kosher salt 

• As needed cooking olive oil

• 3 oz pancetta, cubed

• 1 onion, diced 

• 1 carrot, diced

• 1 celery rib, chopped

• 3 cloves garlic, minced

• 2 tsp fresh rosemary, finely chopped

• 2 tsp fresh sage, finely chopped

• 1 tsp fresh thyme, finely chopped

• 1 (14 oz) can crushed tomatoes, drained

• ¼ Cup dry red wine

• 1 Cup chicken stock, preferably homemade 

• ½ Cup pine nuts, toasted

• To taste freshly ground black pepper

• Parmesan Risotto (see above)

Method

Serves: 2

Parmesan Risotto Method:

1. In a large saucepan, heat 2 tablespoons butter and 1 tablespoon olive oil.

2. Add the chopped onion and cook until translucent and tender, about 3-5 minutes.

3. Add the garlic and cook until fragrant, about 30 seconds.

4. Add the Arborio rice and saute until the edges of the rice become translucent, about 3 minutes.

5. Add the white wine and cook until the liquid has mostly evaporated.

6. Add the heated stock one large ladle-full at a time. Most of the liquid should be evaporated before adding another ladle of stock. Make sure to keep the risotto at a simmer and to stir constantly during the cooking process. 

7. After about 15-20 minutes, the risotto should be al dente and all of the stock incorporated. 

8. Turn off the heat, and add the cheese, 1 tablespoon olive oil, and 1 tablespoon butter. Season to taste with salt and pepper, serve immediately.

Coniglio Della Famiglia Method:

1. Cut the rabbit into sections using a meat cleaver (see video for tips). Season the sections with salt. 

2. Heat  2 tablespoons of oil in a large skillet. Sear rabbit pieces on each side for about 3-4 minutes or until well browned. Transfer the rabbit to a separate plate once seared.

3. Add the pancetta to the pan and cook for 4-5 minutes or until crispy and the fat has rendered out. Remove the pancetta from the pan and transfer it to a separate plate. Deglaze the pan with 1-2 tablespoons of water.

4. Add another tablespoon of oil to the pan, then add the onion. Cook until tender, about 3-4 minutes.

5. Add the celery and carrots and cook for another 4-5 minutes.

6. Meanwhile, combine the herbs in a bowl.

7. Add the garlic to the pan and a sprinkling of the herb mixture. Cook for 30 seconds or until fragrant.  

8. Add the canned tomatoes and cook for 1-2 minutes, or until the juices begin to evaporate. 

9. Add the wine and cook for 2-3 minutes to allow the alcohol to burn off.

10. Add the rabbit back to the pan along with the pancetta.

11. Add the chicken stock, then cover the pan and cook for 30 minutes undisturbed. 

12. Turn the rabbit pieces over and add another sprinkling of the herb mixture. Cover the pan and cook for an additional 10 minutes. 

13. Remove the cover and cook for 5 minutes until the sauce is reduced.

14. Add pine nuts and season to taste with salt and pepper.

15. Serve the rabbit over a bed of risotto.