Risotto with Quails

Risotto with quails is a refined and flavorful dish, and here I provide you with a classic version of the recipe, with some Italian touches.

Ingredients

• 4 quails
• 320 g of Carnaroli or Arborio rice
• 1 liter of meat stock or vegetable broth
• 1 glass of dry white wine
• 1 small onion
• 40 g of butter
• 4 tablespoons of extra virgin olive oil
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Aromatic herbs (thyme, rosemary)
• (Optional) Truffle to garnish

Preparation

1. Start by preparing the quails: clean them, debone, and cut them into small pieces. If you prefer, you can also keep the quails whole and debone them after cooking.
2. In a large saucepan, sauté the finely chopped onion in oil and a knob of butter until it is translucent.
3. Add the quail pieces and brown them until golden. Deglaze with the white wine and let it evaporate.
4. Toast the rice in the same saucepan until it becomes translucent, then start adding the hot broth a little at a time, stirring constantly.
5. Continue cooking by adding the broth by the ladle as the rice absorbs it, for about 15-18 minutes or until the rice is al dente.
6. Halfway through the rice cooking, also add the aromatic herbs to further flavor.
7. When the rice is cooked, remove from heat and cream with the remaining butter and grated Parmesan, adjusting with salt and pepper.
8. Let the risotto with quails rest for a couple of minutes before serving.

Garnish with truffle shavings if you wish to add a touch of elegance and further flavor.

Risotto with quails pairs well with a light red wine or a structured white. Bon appétit!