📝 About This Recipe
Deeply rooted in the culinary traditions of Northern Italy, specifically the Veneto region, this Risotto con le Quaglie is a celebration of gamey richness and creamy texture. The dish features tender, pan-seared quail breasts and slow-braised legs, nestled atop a bed of velvet-smooth Carnaroli rice infused with aromatic herbs and earthy porcini. It is a sophisticated, soulful primo that perfectly captures the essence of an Italian harvest dinner.
🥗 Ingredients
The Quail and Marinade
- 4 pieces Whole quails (cleaned, breasts and legs separated)
- 2 sprigs Fresh rosemary (finely chopped)
- 2 cloves Garlic (smashed)
- 3 tablespoons Extra virgin olive oil
The Risotto Base
- 320 grams Carnaroli or Arborio rice (approximately 1.5 cups)
- 2 pieces Shallots (finely minced)
- 1/2 cup Dry white wine (Pinot Grigio or Soave) (at room temperature)
- 1.5 liters Chicken or Game stock (kept at a low simmer)
- 15 grams Dried porcini mushrooms (rehydrated in warm water and chopped)
- 50 grams Pancetta (finely diced)
Mantecatura (The Finish)
- 50 grams Unsalted butter (cold, cubed)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 4-5 leaves Fresh sage leaves (finely chiffonade)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Pat the quail pieces dry. In a medium bowl, toss the quail legs and breasts with olive oil, chopped rosemary, smashed garlic, salt, and pepper. Let marinate for 20 minutes.
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2
In a wide, heavy-bottomed pan or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the quail legs first for 3-4 minutes per side until golden brown. Remove and set aside.
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3
In the same pan, sear the quail breasts skin-side down for 2 minutes, then flip and cook for 1 minute for a perfect medium-rare. Remove and keep warm under foil.
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4
Lower the heat to medium. Add the diced pancetta to the pan and cook until the fat renders and it becomes crispy.
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5
Add the minced shallots to the pancetta fat. Sauté for 3-4 minutes until translucent and soft, but not browned.
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6
Add the rice to the pan (Tostatura). Stir constantly for 2-3 minutes until the edges of the grains are translucent and the rice smells slightly nutty.
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7
Pour in the white wine. Stir until the liquid has been completely absorbed by the rice, scraping up any browned bits (fond) from the bottom of the pan.
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8
Add the chopped porcini mushrooms and the quail legs back into the pan with the rice.
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9
Begin adding the hot stock one ladle at a time. Stir frequently; the friction of the grains creates the signature creaminess. Wait until the liquid is almost fully absorbed before adding the next ladle.
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10
Continue this process for about 16-18 minutes. Taste the rice frequently; it should be 'al dente'—firm to the bite but not crunchy.
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11
Once the rice is cooked, remove the pan from the heat. This is crucial for the 'Mantecatura' phase.
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12
Vigorously stir in the cold butter, grated Parmigiano-Reggiano, and sage. If the risotto looks too thick, add a tiny splash of stock to achieve 'all'onda' (wavy) consistency.
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13
Cover the pan and let it rest for 2 minutes. This allows the flavors to settle and the texture to become velvety.
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14
Spoon the risotto into warmed shallow bowls. Place the reserved quail breasts on top of each serving, slicing them thinly if desired.
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15
Garnish with a final crack of black pepper and a drizzle of high-quality olive oil. Serve immediately.
💡 Chef's Tips
Use Carnaroli rice if possible; it has a higher starch content and holds its shape better than Arborio for a professional finish. Always keep your stock at a simmer; adding cold stock to the pan shocks the rice and unevenly cooks the starches. Don't overcook the quail breasts; they are small and lean, so they can dry out quickly. Aim for a rosy pink center. If you have the quail carcasses, simmer them with your stock for 30 minutes before starting the risotto to intensify the game flavor. For a truly authentic touch, add a teaspoon of 'Estratto di Carne' (meat glaze) to the stock.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Valpolicella Ripasso or a Barbera d'Asti. Serve with a side of sautéed bitter greens, such as radicchio or rapini, to balance the richness of the quail. A glass of dry, sparkling Franciacorta makes a surprisingly elegant companion to the earthy mushrooms. Follow the meal with a light lemon sorbet to cleanse the palate after the savory game flavors.