This quail dish is typical of the Romagna region of Italy.

paigetheblogger
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

For this recipe, you can replace the risotto with brown rice and the quail with any other similar small-size bird. You can use bacon instead of pancetta.

You can alternatively dissolve 1 to 2 medium beef stock cubes in 1 cup boiling water instead of using 1 cup beef stock.

Follow individual package instructions to cook risotto, using a basic procedure.

Nutrition Facts

961 calories; 32.9 g total fat; 135 mg cholesterol; 685 mg sodium. 100.3 g carbohydrates; 39.9 g protein; Full Nutrition