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Italian Risotto con Quaglie (Quail Risotto)
Italian Risotto con Quaglie (Quail Risotto)
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Impressive Italian risotto featuring succulent quail, perfect for any occasion.
Ingredients:
  • 2 whole quail, cleaned
  • 2 leaves fresh sage
  • 4 thin slices pancetta
  • 2 tablespoons butter, divided, or as needed
  • 2 tablespoons brandy
  • 1 cup beef stock, divided
  • 0.5 cup dry white wine, divided
  • salt and ground black pepper to taste
  • 1 onion, finely chopped
  • 1 cup Arborio rice
  • 4 tablespoons grated Parmigiano cheese, divided
Instructions:
  • Season the quail with salt and pepper, tuck a sage leaf inside each, and wrap in pancetta slices secured with toothpicks.
  • In a saucepan over medium-high heat, melt 1 tablespoon of butter. Brown the quail and deglaze with brandy, half of the beef stock, and half of the wine until most of the wine evaporates, about 5 to 7 minutes. Season with salt and pepper, then transfer the mixture to a baking dish.
  • Roast the quail in the preheated oven for about 12 minutes until they are no longer pink in the centers and the juices run clear, basting with juices as needed.
  • Take the baking dish out of the oven, pour the juices into a saucepan, and add the quail. Cover and cook over low heat, turning occasionally, for 6 more minutes.
  • In a large, heavy-bottomed saucepan over medium-high heat, melt 1/2 tablespoon butter until sizzling. Cook onion until edges turn golden brown, approximately 2 minutes. Add rice, stirring until coated in butter and slightly toasted, 2 to 3 minutes.
  • Lower the heat to medium and add the rest of the wine. Simmer the wine until mostly evaporated, then mix in 1/3 of the remaining broth. Keep stirring until the rice absorbs the liquid and becomes creamy. Repeat this step two more times, stirring the risotto continuously for 15 to 20 minutes.
  • Incorporate the rest of the butter and half of the Parmigiano cheese into the risotto.
  • Present each quail on a flavorful risotto bed, delicately drizzle pan juices on the edges of the risotto, and generously sprinkle Parmigiano cheese on top. Serve piping hot.

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