Risotto with Quail (Risotto con le Quaglie)
Category: Main Courses (Primi Piatti)
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Ingredients:
| Ingredient | Quantity |
|---|---|
| Quail legs | 16 (4 per person) |
| Carnaroli rice | 320g |
| White wine | 1/2 cup (125 ml) |
| Extra virgin olive oil | 5 tablespoons |
| Butter | 50g |
| Grana Padano DOP (grated) | 100g |
| Salt | To taste |
| Black pepper | To taste |
| Rosemary | 1 sprig |
| Sage | 4 leaves |
| Onion | 1 small |
| Garlic | 1 clove |
| Beef broth (or vegetable broth) | As needed (about 1 liter) |
Instructions:
-
Prepare the Quail Legs
Start by preparing the quail legs. Flame the quail legs lightly to remove any remaining feathers, if needed. You’ll want 4 quail legs per person, so 16 total for this recipe. -
Sear the Quail
In a large skillet or sauté pan, heat 5 tablespoons of extra virgin olive oil over medium heat. Add a sprig of rosemary, 4 sage leaves, and a crushed garlic clove to infuse the oil with fragrance. Once the oil is hot, add the quail legs to the pan, searing them for about 2 minutes per side until they become golden brown. Sprinkle with freshly ground black pepper for added flavor. -
Deglaze with White Wine
Once the quail legs have browned, deglaze the pan with half a cup of white wine, allowing it to evaporate and lift all the tasty bits from the bottom of the pan. When the wine has evaporated, remove the quail legs and set them aside to keep warm. -
Prepare the Risotto Base
Discard the rosemary, sage, and garlic from the pan. Peel and finely chop the onion. In a separate small pan, melt 20g of butter and sauté the chopped onion until soft and translucent. Once the onion is ready, add it to the same pan you used to cook the quail. -
Toast the Rice
In the same pan with the onion, add the rice and stir it around, allowing it to toast lightly and absorb the flavors from the onion and any remnants of the quail. This should take about 2 minutes. -
Cook the Risotto
Once the rice is toasted, pour in the remaining half cup of white wine and let it simmer until mostly absorbed. Begin adding beef broth one ladle at a time, stirring constantly. Continue to cook the rice, adding more broth as needed until the rice is tender and creamy, which will take about 18-20 minutes. Make sure to stir frequently to prevent the rice from sticking and to ensure even cooking. -
Shred the Quail Meat
While the risotto is cooking, take 8 of the reserved quail legs and carefully remove the bones. Shred the meat into small pieces. Add the shredded quail meat to the risotto once the rice is nearly done, allowing the flavors to meld together as the rice finishes cooking. -
Finish the Risotto
Once the rice is cooked to your desired consistency (it should be creamy but with a slight bite), turn off the heat. Stir in the remaining 30g of butter and the grated Grana Padano DOP cheese. Adjust the seasoning with salt and pepper to taste. The result should be a rich, creamy risotto. -
Serve
To serve, plate the risotto, ensuring each portion is creamy and filled with tender bits of quail meat. Garnish each plate with two whole quail legs on top for an elegant presentation.
Tips for Success:
- Perfect Rice Texture: Carnaroli rice is ideal for making risotto because of its high starch content, which creates the signature creamy texture. Stir constantly and add broth gradually to ensure the rice releases its starch and absorbs the flavors.
- Use of Broth: Homemade or high-quality beef broth will elevate the flavor of this dish significantly. If you’re short on time, you can use store-bought broth, but the richness of homemade broth truly enhances the dish.
- Wine Pairing: Pair this dish with a light, crisp white wine such as a Pinot Grigio or a Sauvignon Blanc to complement the richness of the risotto and quail.
Nutritional Information (Per Serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 600 kcal |
| Protein | 40g |
| Fat | 30g |
| Carbohydrates | 50g |
| Fiber | 2g |
| Sodium | 450mg |
| Cholesterol | 130mg |
Why You’ll Love This Recipe:
This Risotto con le Quaglie offers a harmonious balance of tender, flavorful quail and creamy rice. It’s perfect for a special occasion or a comforting meal on a chilly evening. The richness of the quail is complemented by the creamy risotto, creating a dish that’s both refined and deeply satisfying. Whether you’re a seasoned cook or a beginner, this recipe is a delightful way to elevate your risotto game. Enjoy the elegance of quail paired with the classic Italian risotto technique—an unforgettable combination!
This recipe can be adapted to suit your preferences. For example, try substituting the quail with other game birds like partridge or duck for a different flavor profile.
