Quail and Mushroom Risotto

1. Stock Preparation:

   • Keep stock hot in separate saucepan
   • Use quail bones for extra flavor if available

2. Mushroom Cooking:

   • Sauté mushrooms until golden brown
   • Season and set aside
   • Don't cook with rice (becomes mushy)

3. Risotto Base:

   • Sauté onion and garlic until translucent
   • Add rice, toast until edges are translucent
   • Add wine, stir until absorbed

4. Stock Addition:

   • Add hot stock one ladle at a time
   • Stir constantly, add more when absorbed
   • Process takes 18-20 minutes

5. Finishing:

   • Fold in picked quail meat and mushrooms
   • Add cheese, butter, and herbs
   • Adjust consistency with final ladle of stock

Service: Immediately in warmed bowls, never let sit

Specialty Preparations