Ingredients (serves 4):
4 Rabbit Legs
1/2 leek
1 celery stick
2 onions
500ml of water
200ml of white wine
1 bunch of parsley
2 teaspoons salt
2 cups of carolino rice
2 ripe tomatoes
100g of cooked peas
1 tablespoon of olive oil


Place in a 500ml pot of boiling water and add the leek, celery and onion to pieces. Cook for 30 minutes. Then grind.
Use this vegetable stock to cook the rabbit legs and add the white wine, parsley and 1 teaspoon of salt. Cook for 45-60 minutes.
In a saucepan, place the migrated onion together with the diced tomatoes, the oil, the salt and sauté it. Add the rice and 2 minutes later 4 cups of water. Let it cook for about 10 minutes.
When the rice is cooked, add the peas and mix everything.