Savory Quail Risotto, Italian Recipe

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Step 1

Start by seasoning the inside of each quail with salt and pepper, then tuck a sage leaf inside. Wrap each bird with a slice of pancetta and secure it with toothpicks.

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Step 2

In a saucepan, melt a tablespoon of butter over medium-high heat. Brown the quail on all sides, then splash in some brandy along with half of the beef stock and half of the wine. Let it cook for about 5 to 7 minutes until most of the wine has evaporated. Season with a bit more salt and pepper, then transfer everything to a baking dish.

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Step 3

Pop the dish into a preheated oven and roast the quail for around 12 minutes, until the meat is no longer pink and the juices run clear. Keep spooning the pan juices over the birds as they cook to keep them moist.

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Step 4

When the quail is done, take the baking dish out and pour the juices back into the saucepan. Add the quail back in, cover, and simmer gently on low heat for about 6 minutes, turning them occasionally.

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Step 5

While that's going on, melt half a tablespoon of butter in a large, heavy-bottomed pan over medium-high heat. Toss in the chopped onion and cook, stirring, until it starts to turn golden around the edges, about 2 minutes. Add the rice and stir it around so every grain gets coated in butter and starts toasting lightly, which should take 2 to 3 minutes.

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Step 6

Turn the heat down to medium and pour in the remaining wine. Let it bubble away until it's mostly absorbed, then add about a third of the leftover broth. Keep stirring as the rice soaks up the liquid and becomes creamy. Repeat this process two more times, adding broth in thirds and stirring constantly, until the rice is tender and creamy—this should take about 15 to 20 minutes.

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Step 7

Finally, stir in the remaining butter and half of the Parmigiano cheese until everything is rich and well combined. Serve each quail on a generous bed of risotto, drizzle the edges with the pan juices, and sprinkle the rest of the cheese over the top. Enjoy it while it’s warm!