• Marinate the rabbit in white wine or vinegar for about 3-4 hours.
• In a large saute` pan add 4 spoons of EV olive oil, 2 cloves of garlic and the bay leaves.
• Saute` the garlic until it turns blonde.
• Add the pancetta and saute` for 1-2 mins.
• Prepare a soffritto by chopping into very small pieces: celery, carrots, onion, 1 spring of rosemary, 4 cloves garlic, sage and parsley.
• Dry the rabbit with paper towels and add to the pan. Let the rabbit color on all sides.
• Add the soffritto and let it cook until the onions are translucent (about 5 mins.)
• Add the olives, pignoli and the broth (beef or chicken).
• Cover the pan and leave to cook for about 45 minutes.
• Boil the Arborio rice and used as a bet in the serving platter.
• Place the rabbit pieces over the rice and pour the soffritto and the juices over the rabbit.
• Garnish with lemon, fresh parsley and a spring of rosemary.

Buon Appetito!