For tonight’s dinner, I treated my son to one of his favorite dishes; risottos! I decided to accompany the Parmesan Risotto with Fresh Rosemary flavored Quails. It was the first time that I mixed the two together, however, they ended up going perfectly together!

Serves 4:

Ingredients:

For the quail:

• 8 quail
• 1 yellow onion
• 8 garlic cloves
• 3 sprigs of  fresh rosemary (directly from my garden)
• 2 bay leaves
• Salt
• Black pepper
• 3 tablespoons of olive oil

For the risotto:

• 250g of Arborio risotto rice
• 1 yellow onion
• 3 tablespoons of olive oil
• 100g of Parmesan cheese
• 1.3 Litres of  hot vegetable stock (Knorr, 1 cube)

Procedure:

For the quail:

1. In a cooking pot add the olive oil, the chopped onion, the bay leaves and sprigs of rosemary and start to cook for 5 minutes on a medium heat on the stove.
2. Stuff each quail with 1 garlic clove (to add flavor).
3. Add the quail into the cooking pot and roast for 5 minutes.
4. Cover with water and cook until the sauce is reduced (the quail are tender and the color is golden brown).

For the risotto:

1. In a cooking, pan add the olive oil and the chopped onion and cook for 5 minutes (medium heat).
2. Add the Arborio risotto rice into the pan and stir for 5 minutes.
3. Pour 250ml of hot vegetable stock, stir until absorbed.
4. Gradually pour another 250ml of hot vegetable stock, stir for 20 minutes until the rice is absorbed.
5. Don’t forget to stir all the time
6. Repeat the process again until the rice becomes creamy and soft.
7. Remove from the heat and add the Parmesan cheese.
8. Serve immediately with quail.

Bon Appétit!