Roasted Quail Risotto -

Roasted Quail Risotto

6 Quails, boned
6 TBSP Olive Oil
2 Shallots, finely diced
3/4 cup Carrot, finely diced
3/4 cup Celery, finely diced
1 cup Pancetta, chopped
1 each Bouquet Garni (rosemary, sage and bay leaf)
2 tsp Tomato Paste
4 1/2 cups Chicken Stock
Simmer 20 cups stock with quail bones for 20 minutes. Heat half the oil in a large sauté pan, add the vegetables, pancetta and bouquet garni. Sweat until vegetables are translucent. In a separate pan, heat remaining oil. Season quail with salt & pepper. Add quail to hot oil, skin side down and cook until skin is well browned and crisp. Carefully add the quail to the pan with the vegetables and cook another 3-4 minutes. Add the tomato paste, cover with 4-5 cups of stock. Simmer gently for 12-15 minutes. Remove from heat, let birds cool then pull meat from birds. Chop meat coursely. Put meat back in pan with vegetables and drippings. Set aside for use in making the Quail Stew Risotto.

4 TBSP Butter, unsalted
1 medium Onion, fine dice
2 cups Carneroli Rice
1/2 cup White Wine, dry
10 cups Chicken Stock
1 recipe Quail Stew
Melt butter in a large, heavy bottom pan. Add onion and sweat, careful not to brown. Add rice and stir with a wooden spoon until each grain is coated and heated through. Add wine and stir until completely absorbed. Add stock, 4-6 ounces at a time, stirring vigorously after each addition. After 15 minutes of cooking and adding stock, add pulled quail meat and drippings. Stir well to incorporate.

Per Serving
2 cups Quail Stew Risotto (recipe)
2 TBSP Butter, diced

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