Italian Risotto con Quaglie (Quail Risotto) Recipe

Indulge in the flavors of Italy with this delicious and creamy risotto recipe featuring succulent quail. The dish combines the rich and nutty flavors of Arborio rice with tender quail meat, creating a savory and satisfying meal. Perfect for any occasion, this risotto is sure to impress your family and friends.

Ingredients

• 4 quail
• 1 cup Arborio rice
• 4 cups chicken stock
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Pat the quail dry with paper towels and season them with salt and pepper.
3. In a large skillet, heat the olive oil over medium-high heat. Add the quail and brown them on all sides, about 5 minutes. Remove the quail from the skillet and set them aside.
4. In the same skillet, add the onion and garlic. Cook until softened, about 5 minutes.
5. Add the Arborio rice to the skillet and stir until coated with the onion and garlic mixture. Cook for 1-2 minutes.
6. Pour in the white wine and cook until it has evaporated.
7. Slowly add the chicken stock, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more.
8. Continue adding the chicken stock and stirring until the rice is creamy and al dente, about 20-25 minutes.
9. While the risotto is cooking, place the browned quail in the preheated oven and roast for 10-12 minutes, or until cooked through.
10. Remove the quail from the oven and let them rest for a few minutes. Then, carefully remove the meat from the bones and chop it into small pieces.
11. Once the risotto is ready, remove it from the heat and stir in the grated Parmesan cheese, butter, and fresh thyme leaves.
12. Season the risotto with salt and pepper to taste.
13. To serve, divide the risotto among plates and top with the chopped quail meat.
14. Garnish with additional Parmesan cheese and thyme leaves, if desired, and serve hot.
15. Enjoy!

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