How to Make Italian Risotto con Quaglie (Quail Risotto) - A Step-by-Step Guide

Italian Risotto con Quaglie, or Quail Risotto, is a classic Italian dish that beautifully combines the rich, gamey flavor of quail with the creamy texture of risotto. This dish is a true celebration of Italian culinary traditions, and it's perfect for dinner parties or special occasions. The combination of tender quail meat, savory risotto, and aromatic herbs creates a dish that is both elegant and comforting.

While traditional risotto is typically made with Arborio or Carnaroli rice,...

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Ingredients

  • 2 whole quail, cleaned
  • 2 leaves fresh sage
  • 4 thin slices pancetta
  • 2 tablespoons butter, divided, or as needed
  • 2 tablespoons brandy
  • 1 cup beef stock, divided
  • ½ cup dry white wine, divided
  • salt and ground black pepper to taste
  • 1 onion, finely chopped
  • 1 cup Arborio rice
  • 4 tablespoons grated Parmigiano cheese, divided

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 2
  • Yield: 2 servings

  • Season the insides of the quail with salt and pepper and insert a sage leaf into each. Wrap each with pancetta slices, fastening with toothpicks.
  • Melt 1 tablespoon butter in a saucepan over medium-high heat. Brown quail, moistening with brandy, 1/2 of the beef stock, and 1/2 of the wine, until most of the wine has evaporated, 5 to 7 minutes. Season with salt and pepper, and transfer mixture to a baking dish.
  • Roast in the preheated oven until quail are no longer pink in the centers and juices run clear, about 12 minutes, moistening with juices as needed.
  • Remove baking dish from the oven and transfer juices to the saucepan; add quail. Cover and cook over low heat, turning frequently, for another 6 minutes.
  • Meanwhile, heat 1/2 tablespoon butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice and stir until coated in butter and starting to toast, 2 to 3 minutes.
  • Reduce heat to medium and stir in remaining wine. Let wine simmer until it has mostly evaporated, then stir in 1/3 of the remaining broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring risotto constantly, 15 to 20 minutes.
  • Stir remaining butter and 1/2 of the Parmigiano cheese into the risotto.
  • Serve each quail on a bed of risotto. Drizzle edges of risotto with pan juices and sprinkle remaining Parmigiano cheese on each quail. Serve hot.
  • Nutrition

    961 cal.

    • Total Fat: 33g
    • Saturated Fat: 15g
    • Cholesterol: 135mg
    • Sodium: 685mg
    • Total Carbohydrate: 100g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 40g
    • Vitamin C: 18mg
    • Calcium: 160mg
    • Iron: 6mg
    • Potassium: 519mg