Quaglie al Risotto

(Serves 4)

8ea. Semi boneless quail
8 ea. Slices Parma prosciutto
1 cup red wine
2ea. Sliced shallots
1 ea. Garlic clove
1 tsp chopped rosemary
1 tsp chopped thyme
¼ cup olive oil


1 ½ qt. Chicken stock
½ cup minced onion
4 TBSP butter
1 ½ cup Arborio rice
½ cup Reggiano Parmesan
1 tsp Chopped thyme
tt salt and pepper

For the risotto:

 Bring the stock to a boil
 Sauté the onions in ½ the butter in a heavy bottom sauce pot until soft with out any color.
 Add the rice to the onion mixture and coat the rice with the onion mixture and add the hot stock 1 cup at a time stirring with a wooden spoon , continue adding the stock gradually so the rice always cooks in liquid. 
 Cook over medium heat until all the stock is absorbed.
(appx. 18-20 minutes) finish with the remaining butter,
salt, pepper and Parmesan cheese.

For the Quail

 Sauté the shallots and garlic in olive oil until golden.
 Add the red wine and herbs and reduce by 2/3.
 Cool the mixture.
 Marinate Quail overnight in wine mixture.
 Pat dry the quail, season with salt and pepper, and wrap quail in pancetta and roast in 425° oven for 15-20 minutes.
v Serve on a bed of risotto.

Catering to your Tastes, Pottstown, Pa  610-326-4787