Quail with risotto
Instructions
Choose quails Naturals, vuotatele and legatele because they retain the shape.
Flavour with salt and pepper.
In a saucepan heat a knob of butter and a little oil, line the quails and let them cook to vivacious fire for about 10 minutes, turning occasionally.
When browned, sprinkle with a tablespoon of flour, stir, add a sprig of thyme and a bay leaf, pour a tbsp broth in which you have melted a tablespoon of flour and a glass of white wine.
Cook for 10 minutes.
Meanwhile a normal risotto prepared with butter, chopped onion, broth and season with grated cheese.
Place the rice on a serving dish, slightly appiattitelo, lay over the quails, nappatele with their sauce.
The accompanying wine: Dolcetto d'Alba Superiore DOC, Chianti Classico DOCG, Gioia Del Colle Rosso DOC.
Ingredients and dosing for 4 persons
- 4 quails
- 300 g of rice
- 1 glass dry white wine
- Onion
- 1 walnut butter
- 1 leaf of laurel
- 1 sprig of thyme
- 1 tbsp of broth
- 2 tablespoons of flour
- Grated cheese
- Little of olive oil
- Salt
- Pepper