Quail Stuffed With Risotto

Preparation:

Preparation: Clean the quails and flame them. Prepare a filling by browning the oil, butter, chopped onion and the slices of bacon. When the latter has become crunchy, remove it and add the minced chicken and veal livers, parsley, thyme, bay leaf, salt and pepper to the remaining sauce. Let it cook, adding a glass of white wine. Fill the quails with this mixture and then wrap them in crispy bacon. Put them to cook in the butter, wetting them with the wine. Boil the rice separately and serve it with the quails, over which you will put their sauce.