
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

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