How to make the Risotto with Quails:
Salt and
pepper the insides of the quail and insert a sage leaf. Wrap the quails
with the pancetta or lard slices, fastening with toothpicks. Melt
1 oz. of butter in a saucepan and brown the quails, moistening with 1/2
cup of wine and brandy. When the wine evaporates, add salt and pepper
and roast for 12 mins., moistening with broth as needed. Cool the quail,
strain, de-glaze the pan juices and set aside. Quarter the quails and
remove the breast bone. Return pan juices to the saucepan and add the
quail pieces. Complete cooking for another 6 mins. over a low flame.
In
the meantime, prepare a risotto using half the remaining butter,
the onion finely minced, the rest of the wine, and the broth, according
to the basic procedure.
When risotto is cooked (al dente), remove from fire and add the
remaining butter and the Parmigiano. Pour the risotto into a
serving dish, arrange the quails all around, alternating legs and
breasts. Drizzle the edge of the risotto with the pan juices, and
serve.
Recipe courtesy of The Italian Trade Commission.
Serves 6
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