Quail Risotto

A classy italian dish, that uses a homemade quail stock for tons of great flavor

Servings: 2 people

Author:

Prep Time
5 minutes

Cook Time
50 minutes

Making Stock
2 hours

Total Time
2 hours, 55 minutes

Course:

Main Course Main Dish

Cuisine:

Italian European

Keywords:

Rice Quail Risotto Roast Quail

Instructions

1 In a pot add all the stock ingredients. Bring to a boil and let simmer for at
least 2 hours. Strain and save in an airtight container until you are ready to
make the quail risotto.
2 In a pan on medium heat add some olive oil. Dry the quails with a paper towel,
then salt and pepper the skin. Add the birds and the chopped onion (optionally)
to the pan. Sear the birds on each side (about 30 seconds) then place the quails
in a roasting dish with 2 tbsp of butter. Move the onions to a separate dish to
the side. Place quail in an oven preheated to 175 Celsius or 350 Fahrenheit. Set
timer for 20 minutes.
3 In a pan add some olive oil and put on medium low heat. Let the oil heat up a
bit and then add a cup of Arborio rice. Fry the rice in the oil for just a
minute or two.
4 Turn the heat up to medium. Add the stock a half cup at a time. Let it fully
absorb into the rice (and slightly evaporate) before adding some more stock.
Stir the rice continuously, and do so until all the stock is fully absorbed.
Once the stock is absorbed, add the reserved sauteed onion if you are using this
ingredient. This should take around a half hour. The quail will be done before
the risotto, just remove from the oven and set on the counter to rest.
5 Add two tbsp of cold butter to the rice and stir it in letting it slowly melt
into the dish. When the butter is melted add the grated cheese and stir that in.
6 Plate. I use a ring mold to shape the risotto, and I split the quail in two and
place the halves on top of the rice. Of course you can just put everything on a
plate and be done with it.
7 Garnish with extra grated cheese and some spring onion

Quail Risotto

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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