Quail and Mushroom Risotto

A creamy approach to quail that produces velvety rice that perfectly complements the game. This recipe uses patient stirring and timing to bring out the best in your harvest, creating a memorable meal for family and friends.

Italian technique meets elegant game

Northern Italian Inspiration This preparation showcases quail in classic risotto, using the bird's delicate flavor to complement creamy Arborio rice and earthy mushrooms.

Ingredients (Serves 6-8)

• 8 quail, cooked and meat picked from bones
• 1.5 cups Arborio rice
• 6-8 cups hot quail or chicken stock
• 1 lb mixed mushrooms, sliced
• 1/2 cup dry white wine
• 1 onion, diced fine
• 4 cloves garlic, minced
• 1/2 cup Parmigiano-Reggiano, grated
• 3 tbsp butter
• 2 tbsp olive oil
• 2 tbsp fresh herbs (thyme, parsley)

Traditional Risotto Method

1. Stock Preparation: Keep your stock at a gentle simmer for 15-20 minutes in a separate pan. Making it from quail bones adds incredible depth.

2. Mushroom Cooking: Sauté mixed mushrooms over high heat until deeply golden, until caramelized, about 8-10 minutes. Season and set aside.

3. Risotto Base: Sauté diced onion and garlic until translucent. Add the rice and toast until the edges become translucent.

4. Stock Addition: Add hot stock one ladle at a time, stirring constantly. Only add more when the previous addition is absorbed.

5. Finishing: Fold in the picked quail meat and sautéed mushrooms. Finish with butter and cheese for richness.