Risotto with Quail, Italian Style

Ingredients

• 2 whole quail, cleaned
• 2 leaves fresh sage
• 4 thin slices pancetta
• 2 tablespoons butter, divided, or as needed
• 2 tablespoons brandy
• 1 cup beef stock, divided
• ½ cup dry white wine, divided
• salt and ground black pepper to taste
• 1 onion, finely chopped
• 1 cup Arborio rice
• 4 tablespoons grated Parmigiano cheese, divided

Step 1

Season the inside of each quail with salt and pepper, then tuck a sage leaf inside. Wrap each bird with a slice of pancetta and secure it with a toothpick.

Step 2

Melt a tablespoon of butter in a pan over medium-high heat, then brown the quail on all sides. Splash in some brandy, half of the beef stock, and half of the wine, letting it cook down until most of the wine evaporates—this should take about 5 to 7 minutes. Season with a little more salt and pepper, then transfer everything to a baking dish.

Step 3

Pop the dish into a preheated oven and roast the quail for around 12 minutes, or until they’re no longer pink inside and the juices run clear. Keep spooning the pan juices over the birds as they cook to keep them moist.

Step 4

Once out of the oven, pour the juices back into the saucepan and add the quail again. Cover the pan, lower the heat, and cook gently for another 6 minutes, turning the quail often so they absorb the flavors.

Step 5

While the quail finish, melt half a tablespoon of butter in a heavy-bottomed pan over medium-high heat. Toss in the chopped onion and cook it until it starts to turn golden at the edges, about 2 minutes. Add the rice and stir it around so it’s coated in butter and just beginning to toast, which should take 2 to 3 minutes.

Step 6

Turn the heat down to medium and pour in the rest of the wine. Let it simmer until it mostly disappears, then add a third of the remaining broth. Keep stirring until the rice soaks up the liquid and becomes creamy. Repeat this process two more times with the broth, stirring constantly, for about 15 to 20 minutes until the risotto is perfectly tender.

Step 7

Finally, stir in the remaining butter and half of the Parmigiano cheese. To serve, spoon the risotto onto plates, place a quail on top, drizzle some of the pan juices around the edges, and sprinkle the rest of the cheese over everything. Serve it hot and enjoy!