Quail with risotto

Quail with risotto
Quail with risotto 5 1 Stefano Moraschini


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.

Quail with risotto

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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