Italian-Style Risotto with Quail

Ingredients 0/11

Step 1

Season the inside of each quail with salt and pepper, then tuck a sage leaf inside. Wrap each bird with pancetta slices and secure them with toothpicks. In a saucepan, melt a tablespoon of butter over medium-high heat and brown the quail, adding a splash of brandy, half of the beef stock, and half of the wine as you go. Cook until most of the wine has evaporated, about 5 to 7 minutes. Season with a bit more salt and pepper, then transfer everything to a baking dish.

Step 2

Pop the dish into a preheated oven and roast until the quail are cooked through and the juices run clear, roughly 12 minutes. Keep an eye on it and spoon some of the pan juices over the birds now and then to keep them moist. Once done, remove the baking dish and pour the juices back into your saucepan. Add the quail back in, cover, and let everything simmer gently on low heat for another 6 minutes, turning the quail occasionally.

Step 3

While the quail finishes cooking, melt half a tablespoon of butter in a heavy-bottomed pan over medium-high heat. Toss in chopped onion and cook, stirring, until it starts to turn golden around the edges, about 2 minutes. Stir in the rice, letting it toast lightly in the butter for 2 to 3 minutes. Lower the heat to medium, pour in the remaining wine, and cook until it’s mostly absorbed.

Step 4

Now comes the classic risotto stirring routine: add a third of the remaining broth, stirring constantly until the rice soaks it up and becomes creamy. Repeat this two more times with the rest of the broth, stirring steadily for around 15 to 20 minutes total. When the rice is perfectly tender and creamy, stir in the remaining butter and half of the Parmigiano cheese.

Step 5

To serve, spoon the risotto onto plates, place a quail on top, and drizzle some of the pan juices around the edges. Finish with a sprinkle of the leftover Parmigiano cheese and enjoy your cozy, flavorful meal!