Australasian-inspired Quail Risotto

Ingredients

In this adaptation of the Italian Risotto con le Quaglie, we infuse the dish with Australasian flavors. We incorporate tropical ingredients such as coconut milk, lime, and fresh herbs to give the dish a refreshing twist. The use of aromatic spices and herbs adds depth to the flavors, creating a unique fusion of Italian and Australasian cuisines. We alse have the original recipe for Risotto con le quaglie, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 quail, deboned and cut into bite-sized pieces 4 quail, deboned and cut into bite-sized pieces
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• Juice and zest of 1 lime Juice and zest of 1 lime
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 26g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the chicken or vegetable broth over medium heat until hot but not boiling.
2. 2.
   In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent.
4. 4.
   Gradually add the hot broth to the rice, one ladleful at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente, about 20 minutes.
5. 5.
   In a separate skillet, heat a little olive oil over medium-high heat. Add the quail pieces and cook until browned and cooked through, about 4-5 minutes per side. Remove from heat and set aside.
6. 6.
   Once the rice is cooked, stir in the coconut milk, lime juice, lime zest, ground cumin, ground coriander, and turmeric. Season with salt and pepper to taste.
7. 7.
   Gently fold in the cooked quail pieces, reserving a few for garnish.
8. 8.
   Serve the Quail Risotto hot, garnished with fresh cilantro or parsley and the reserved quail pieces.

Treat your ingredients with care...

• Quail — Make sure to debone the quail before cutting it into bite-sized pieces to ensure a pleasant dining experience.

Tips & Tricks

• For a vegetarian version, replace the quail with grilled tofu or tempeh.
• Add a splash of fish sauce or soy sauce for an extra umami kick.
• Experiment with different herbs such as Thai basil or lemongrass for a more pronounced Australasian flavor.
• If you prefer a spicier risotto, add a pinch of chili flakes or a finely chopped chili pepper.
• To make the dish more substantial, serve it with a side of steamed vegetables or a fresh salad.

Serving advice

Serve the Quail Risotto as a main course, accompanied by a side of steamed vegetables or a fresh salad. Garnish each plate with a few reserved quail pieces and a sprinkle of fresh cilantro or parsley for an added touch of elegance.

Presentation advice

Present the Quail Risotto in individual serving bowls, allowing the vibrant colors of the dish to shine through. Arrange the reserved quail pieces on top of the risotto and garnish with a sprig of fresh herbs. Serve with a wedge of lime on the side for an extra burst of citrus flavor.