Meats Recipes - Risotto con le Quaglie

Ingredients                                        

• 4 quail

• Salt

• 4 thin slices pancetta or streaky bacon

• 15 ml/1 tbsp olive oil

• 375 ml/1 1/2 cups dry white wine

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 1 small onion, finely chopped

• 450 g/1 lb/2 cups arborio or other risotto rice

• 1.2 liters/2 pts/5 cups hot chicken stock

• Freshly ground black pepper

• 100 g/4 oz/1 cup freshly grated Parmesan cheese

• Chopped parsley

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Method:

1. Wipe the quail inside and out with kitchen paper. Season with salt and wrap each in a slice of pancetta.

2. Heat the oil in a large frying pan (skillet) and fry (sauté) the quail on all sides for about 15 minutes until brown and almost tender.

3. Add the wine and simmer until it has almost evaporated. Leave in the pan and keep warm.

4. Meanwhile, melt half the butter in a large flameproof casserole (Dutch oven). Add the onion and fry for 2 minutes.

5. Stir in the rice and cook for 1 minute. Add about a quarter of the stock and simmer, stirring, until it has been absorbed.

6. Repeat the process until the rice is just tender (about 15-20 minutes). Remove from the heat, stir in the remaining butter, a little salt and pepper and the cheese.

7. Quickly pack into a large ring mould (mold) and press down firmly. Invert on to a serving plate and place the quail in the centre.

8. Spoon any cooking juices over and sprinkle with the parsley.