FRESH PEA AND MOREL-MUSHROOM RISOTTO WITH GRILLED QUAIL
Provided by Molly O'Neill
Categories dinner, main course
Time 3h
Yield Four servings
Number Of Ingredients 16
Steps:
- Combine the olive oil, wine, lemon rind, thyme, oregano, salt and pepper in a bowl. Add the quail and marinate for 2 hours. Prepare the grill. Cook quail over hot coals until medium rare, about 3 to 4 minutes per side. Set aside.
- Heat 1 teaspoon of the butter in a heavy-bottomed skillet or pot. Add the onion, season lightly with salt and pepper to taste, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
- Add the rice to the onion and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time and stirring constantly. After 15 minutes, add the white wine. After 5 more minutes, add the peas and mushrooms. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
- Stir in the parsley. Divide the rice among 4 warmed plates. Place the quail in the center and serve.
Nutrition Facts : @context http, Calories 955, UnsaturatedFat 23 grams, Carbohydrate 101 grams, Fat 34 grams, Fiber 15 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 12 grams, TransFat 0 grams
ITALIAN RISOTTO CON QUAGLIE (QUAIL RISOTTO)
This quail dish is typical of the Romagna region of Italy.
Provided by paigetheblogger
Categories Risotto
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Season the insides of the quail with salt and pepper and insert a sage leaf into each. Wrap each with pancetta slices, fastening with toothpicks.
- Melt 1 tablespoon butter in a saucepan over medium-high heat. Brown quail, moistening with brandy, 1/2 of the beef stock, and 1/2 of the wine, until most of the wine has evaporated, 5 to 7 minutes. Season with salt and pepper, and transfer mixture to a baking dish.
- Roast in the preheated oven until quail are no longer pink in the centers and juices run clear, about 12 minutes, moistening with juices as needed.
- Remove baking dish from the oven and transfer juices to the saucepan; add quail. Cover and cook over low heat, turning frequently, for another 6 minutes.
- Meanwhile, heat 1/2 tablespoon butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice and stir until coated in butter and starting to toast, 2 to 3 minutes.
- Reduce heat to medium and stir in remaining wine. Let wine simmer until it has mostly evaporated, then stir in 1/3 of the remaining broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring risotto constantly, 15 to 20 minutes.
- Stir remaining butter and 1/2 of the Parmigiano cheese into the risotto.
- Serve each quail on a bed of risotto. Drizzle edges of risotto with pan juices and sprinkle remaining Parmigiano cheese on each quail. Serve hot.
Nutrition Facts : Calories 961.1 calories, Carbohydrate 100.3 g, Cholesterol 134.8 mg, Fat 32.9 g, Fiber 2.4 g, Protein 39.9 g, SaturatedFat 14.5 g, Sodium 684.9 mg, Sugar 4.5 g
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