Quail Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 4 quails, deboned and cut into bite-sized pieces 4 quails, deboned and cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/2 cup (120ml) grated Parmesan cheese 1/2 cup (120ml) grated Parmesan cheese
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or thyme) for garnish Fresh herbs (such as parsley or thyme) for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the oil and butter mixture. Cook for 2-3 minutes, until the rice becomes slightly translucent.
3. 3.
   Pour in the white wine and stir until it is absorbed by the rice.
4. 4.
   Begin adding the chicken or vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next. Continue this process until the rice is cooked al dente, with a creamy texture. This should take approximately 20-25 minutes.
5. 5.
   While the risotto is cooking, season the quail meat with salt and pepper. In a separate pan, heat a tablespoon of olive oil over medium-high heat. Add the quail meat and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove from heat and set aside.
6. 6.
   Once the risotto is cooked, stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
7. 7.
   Gently fold in the cooked quail meat, ensuring it is evenly distributed throughout the risotto.
8. 8.
   Serve the Quail Risotto hot, garnished with fresh herbs.

Treat your ingredients with care...

• Quail — Be careful not to overcook the quail meat as it can become tough. Cook it until it is golden brown and cooked through, but still tender.

Tips & Tricks

• To enhance the flavor of the risotto, you can add a splash of white wine during the cooking process.
• For a vegetarian version, you can substitute the quail meat with mushrooms or roasted vegetables.
• Make sure to use Arborio rice or another short-grain rice variety to achieve the desired creamy texture.
• Stir the risotto frequently to prevent it from sticking to the bottom of the pan.
• If you prefer a stronger Parmesan flavor, you can add some extra grated cheese before serving.

Serving advice

Serve the Quail Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of dry white wine.

Presentation advice

To elevate the presentation of the dish, you can garnish the Quail Risotto with a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese. Place a sprig of fresh herbs on top for an added touch of elegance.