Quail risotto
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You can either chop up all the meat, ready to add it to the risotto before beating in the butter, or, if you want to be more elegant about it, break the legs in half and put these, and the wings, into the risotto before adding the butter. Then slice each breast into 4 and use these to garnish each plate of risotto. While the risotto is cooking, deglaze your roasting pan with a little red wine: put the pan en top of the burner, pour in a little wine and bubble it up, scraping all the bits from the bottom of the pan, until the wine and juices reduce right down. Then add this to your risotto right at the end, before the mantecatura, along with your chopped quail (or the legs and wings).
ingredients
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serves: 4
10 cups good chicken stock
3 1/2 tablespoons butter
1 onion (chopped very very fine)
2 cups superfino carnaroli rice
1/2 cup dry white wine
12 leaves sage (fried in a little olive oil)(optional)
salt and pepper
For the mantecatura:
5 tablespoons cold butter (cut into small cubes)
1 cup finely grated Grana Padano or Parmesan
For the quail stew:
3 tablespoons virgin olive oil
1 small shallot (chopped)
1 small carrot (chopped)
1 stalk celery (chopped)
1/2 cup chopped pancetta
bouquet garni (made with rosemary, sage and a bay leaf, tied together)
4 quail (breasts and legs taken off and separated, carcass reserved)
1 teaspoon tomato paste
Servings Per Recipe: 4
Amount per Serving
Calories: 1189
- Total Fat: 56.6 g
- Saturated Fat: 25.5 g
- Trans Fat: 1 g
- Cholesterol: 180.6 mg
- Sodium: 1711.1 mg
- Total Carbs: 105 g
- Dietary Fiber: 4.2 g
- Sugars: 13 g
- Protein: 55.8 g
preparation
1. Put the quail carcass into the chicken stock, bring to a boil and then turn down the heat and simmer for about 20 minutes.
2. To make the quail stew, heat half the olive oil in a large pan, add the vegetables, pancetta and bouquet garni, and cook slowly until the vegetables soften and turn translucent, without coloring (about 4 to 5 minutes).
3. In a separate frying pan, heat the rest of the oil, then put in the quail breasts and logs, skin side down, and cook for 3 to 4 minutes until golden, seasoning while they cook. Add to the pan containing the vegetables and toss around for 3 to 4 minutes.
4. Add the tomato paste, cover with 2 1/4 cups of stock (or just enough to cover the quail) and simmer gently for 30 minutes, adding more stock if the quail starts to dry out.
5. When the quail is cooked, let it cool down enough to be able to handle the meat, then pull all the meat, including the breast meat, off the bones (make sure you discard all the bones) and flake it with your fingers. Put the meat back into the cooking juices and keep on one side.
6. To make the risotto, have your pot oil stock (with the quail carcass added) barely simmering on the burner next to where you are going to make your risotto. Melt the butter in a heavy—bottomed pan and add the onion. Cook gently until softened but not colored (about 5 minutes).
7. Add the rice and stir around to coat in the butter and "toast" the grains. Make sure all the grains are warm, than add the wine. Let the wine evaporate completely until tho onion and rice are dry.
8. Start to add tho stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost evaporated, add the next ladleful.
9. After about 9 to 10 minutes, add the flaked quail meat and juices. Continue cooking for about 7 to 8 minutes, letting the rice absorb the juices, and adding stock if necessary — just remember that you don't want the risotto to be too soupy when you add the butter and Parmesan at the end, or it will become sloppy. The risotto is ready when the grains are soft but still al dente.
10. Turn down the heat and allow the risotto to rest for a minute, then, for the mantecatura, with a wooden spoon, vigorously beat in the cold butter cubes and finally the cheese, making sure you shake the pan energetically at the same time as you beat. Season to taste and serve. Garnish, if you like, with the fried sage leaves.
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