Quail With Risotto
Recipe second for 4 people based on Quail.
Preparation:
Preparation: Choose plump quails, empty them and tie them to keep their shape. Season them with salt and pepper. Heat a knob of butter and a little oil in a saucepan, line up the quails and brown them over high heat for about ten minutes, turning them from time to time. When they are golden, sprinkle them with a spoonful of flour, mix, add a sprig of thyme and a bay leaf, pour a ladleful of broth in which you have dissolved a spoonful of flour and a glass of white wine. Cook for a good 10 minutes. In the meantime, prepare a normal risotto with the butter, the chopped onion, the broth and season it with the grated cheese. Arrange the risotto on a serving plate, flatten it slightly, place the quails on top, coat them with their sauce. Accompanying wines: Dolcetto D'Alba "Superiore" DOC, Chianti Classico DOCG, Gioia Del Colle Rosso DOC.
Ingredients:
Ingredients: 4 Quails - 300 G Rice - 1 Glass Dry White Wine - Onion - 1 Knob Butter - 1 Bay Leaf - 1 Sprig Thyme - 1 Ladle Broth - 2 Tablespoons Flour - Grated Cheese - A little Olive Oil - Salt - Pepper
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