Classic Risotto Recipes


Modern twists on time-honoured favourites.


Rosemary and quail risotto


GG321_Risotto con quaglie al rosmarino, fegato grasso d'oca e salsa al Sangiovese

What you need

  • [   ] 300 g Riserva 1856 Carnaroli Risotto rice
  • [   ] 80 g butter
  • [   ] 2 tbs. extravirgin olive oil
  • [   ] 30 g chopped onion
  • [   ] 2 glasses of Merlot red wine
  • [   ] 1 l hot chicken or quail stock
  • [   ] 100 g grated Parmesan
  • [   ] 70 g cream
  • [   ] 1 tbs. chopped rosemary
  • [   ] salt and pepper
  • [   ] 4 quails
  • [   ] 20 red rose petals
  • [   ] 4 quail breasts
  • [   ] 1 egg white
  • [   ] chopped rosemary
  • [   ] salt and pepper

Proposed by: Piero Tenca


20'
4
Medium

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How to prepare:

To make the risotto rosemary and quail: sauté the chopped onion in a heavy bottomed saucepan in 20 g of butter and 1 tbs. of oil until softened. Add the rice and fry well until transparent. Add the Merlot and simmer until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more when necessary. Continue in this way for 16 minutes. Remove from heat and stir in the Parmesan, cream, butter and chopped rosemary.

 

Prepare the quails. Bone and skin 2 quails, liquidise the chopped meat, egg white rosemary, salt and pepper. Smear this mixture over the remaining two quails and press on the rose petals. Cook in the oven (200° C) for 5 minutes.

 

Divide the risotto between four dishes, garnish with the stuffed quail and serve.

 
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For this recipe:

CARNAROLI