📝 About This Recipe
This elegant dish marries the delicate, gamey sweetness of farm-raised quail with the luxurious, creamy texture of a classic Italian Arborio risotto. Infused with aromatic saffron and earthy wild mushrooms, it represents a sophisticated take on rustic European comfort food. Perfect for an intimate dinner party, this recipe highlights the tender texture of the quail against the velvety, al dente finish of the rice.
🥗 Ingredients
The Quail
- 4 pieces Whole Quail (semi-boneless if possible, patted dry)
- 2 tablespoons Extra Virgin Olive Oil
- 4 sprigs Fresh Thyme
- 1 tablespoon Unsalted Butter (for basting)
The Risotto
- 1.5 cups Arborio or Carnaroli Rice (do not rinse)
- 5-6 cups Chicken or Game Stock (kept at a simmer)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 Shallots (finely minced)
- 200 grams Wild Mushrooms (Chanterelle or Cremini, sliced)
- 1 pinch Saffron Threads (steeped in 2 tbsp warm water)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 3 tablespoons Unsalted Butter (cold and cubed)
Garnish
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Truffle Oil (optional drizzle)
👨🍳 Instructions
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1
In a medium saucepan, bring the chicken stock to a gentle simmer. Keep it on low heat throughout the cooking process to ensure it doesn't cool down the rice when added.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and sauté until golden brown and moisture has evaporated. Remove and set aside.
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3
Season the quail generously with salt and black pepper. In the same skillet used for mushrooms, add another tablespoon of oil and sear the quail breast-side down for 3-4 minutes until golden and crisp. Flip and cook for another 3 minutes. Add 1 tablespoon of butter and thyme sprigs to the pan, basting the birds for 1 minute. Remove quail from the pan and let them rest on a warm plate.
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4
Wipe the skillet slightly if there are burnt bits, but keep the flavor. Add 1 tablespoon of butter and the minced shallots. Sauté over medium heat for 2-3 minutes until translucent but not browned.
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5
Add the Arborio rice to the shallots. Stir constantly for 2 minutes to 'toast' the grains. The edges should look slightly translucent while the center remains white.
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6
Pour in the white wine. Stir continuously until the liquid is fully absorbed by the rice. This deglazes the pan and provides the acidic backbone for the dish.
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7
Begin adding the warm stock one ladle at a time (about 1/2 cup). Stir frequently; the friction of the rice grains rubbing together is what releases the starch and creates the creaminess.
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8
When the stock is almost fully absorbed, add the next ladle. After about 10 minutes of this process, stir in the steeped saffron water.
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9
Continue adding stock and stirring for another 8-10 minutes. Taste the rice; it should be tender but have a slight 'bite' (al dente).
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10
Stir the sautéed mushrooms back into the risotto. If the mixture is too thick, add one last splash of stock.
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11
Remove the pot from the heat. This is the 'mantecatura' phase. Vigorously stir in the cold cubed butter and the grated Parmigiano-Reggiano until the risotto is glossy and velvety.
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12
Check the seasoning and add salt or pepper if needed. Cover the pot and let it sit for 2 minutes.
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13
Spoon the risotto onto warmed wide bowls. Place one seared quail on top of each portion. Garnish with fresh parsley and a tiny drizzle of truffle oil if desired. Serve immediately.
💡 Chef's Tips
Always use warm stock; adding cold liquid shocks the rice and prevents it from releasing starch properly. Don't overcook the quail—it is best served slightly pink at the bone (medium-rare to medium) to maintain juiciness. Stirring is key, but you don't need to be frantic; a consistent, rhythmic stir every 30 seconds is sufficient. If you can't find quail, this recipe works beautifully with Cornish game hen (increase roasting time accordingly). Finish with cold butter at the very end to create a stable emulsion for that signature glossy finish.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a light-bodied Pinot Noir to complement the gamey quail. Serve with a side of roasted root vegetables or a simple arugula salad with lemon vinaigrette. A glass of sparkling Franciacorta makes for a truly luxurious Italian-themed pairing. Provide a small 'bone bowl' on the table for guests as quail is often enjoyed best by hand near the finish.