Risotto with quails
Procedure
- 400 g Carnaroli rice
- Quail
- 2 liters vegetable broth
- 50 g Butter
- 30 g grated Grana Padano
- Onions
- 2 bay leaves
- Extra virgin olive oil
- Flour
- Rosemary
- It may not look very pretty, but the same can't be said when you eat it! Risotto with quail is a typical peasant dish, tasty and complete!
- It may not look very pretty, but the same can't be said when you eat it! Risotto with quail is a typical peasant dish, tasty and complete!
- It may not look very pretty, but the same can't be said when you eat it! Risotto with quail is a typical peasant dish, tasty and complete!
- It may not look very pretty, but the same can't be said when you eat it! Risotto with quail is a typical peasant dish, tasty and complete!
- It may not look very pretty, but the same can't be said when you eat it! Risotto with quail is a typical peasant dish, tasty and complete!
- It may not look very pretty, but the same can't be said when you eat it! Risotto with quail is a typical peasant dish, tasty and complete!
- It may not look very pretty, but the same can't be said when you eat it! Risotto with quail is a typical peasant dish, tasty and complete!
- It may not look very pretty, but the same can't be said when you eat it! Risotto with quail is a typical peasant dish, tasty and complete!
- It may not look very pretty, but the same can't be said when you eat it! Risotto with quail is a typical peasant dish, tasty and complete!
First, prepare the vegetable broth.
Next, take care of the quails: singe the skin to remove any remaining feathers, then lightly flour them.
In a saucepan, melt the butter with a little oil, the bay leaf and the rosemary and, when it sizzles, add the quails, placing them breast side down.
Brown well on both sides, then deglaze with half a glass of white wine.
At this point, let the alcohol evaporate and continue cooking, gradually adding the broth. This will create a delicious sauce that you can add to the risotto and use as a garnish.
Cook the quails for about 50 minutes over low heat, covered. Remember to salt them only at the end to avoid drying out the meat.
With 20 minutes left until the meat is cooked, prepare the risotto: brown the chopped onion in a little extra virgin olive oil, then toast the rice, season with salt and deglaze with half a glass of white wine.
Continue cooking the risotto, pouring in the boiling broth in batches. While cooking, add a little of the quail sauce to flavor. Once both the risotto and quail are ready, plate the risotto at the base and place a quail head on top, garnishing each with its sauce.
Serve very hot.
