Method

1

Preheat oven at 65C. Submerge quails in smoked extra virgin olive oil, place in a small oven tray, add ½ bunch of sage, rosemary, peppercorns and garlic. Cover with foil and cook in the oven for 20-25 minutes.

2

Then in a heavy-bottomed saucepan gently cook onions in 25g of butter and 20ml olive oil until golden. Add the rice and cook for a few minutes. Add the wine and simmer until the wine evaporates. Then add a ladle of boiling stock and simmer.

3

As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 minutes). When ready, remove from heat and add Prosciutto di Parma, remaining butter and Parmigiano Reggiano cheese and stir continuously. Set aside and rest for 1 minute.

4

Remove quail from oil and quickly sear in a hot pan with skin facing down for 2 minutes, add salt and pepper.

5

Serve Risotto onto a flat plate, place ½ quail on top, garnish with fried sage & smoked scamorza.

Prep Time10 minsCook Time30 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 ¼ onion, finely chopped
 100 g butter, unsalted
 20 ml extra virgin olive oil
 300 g smoked Carnaroli risotto or normal rice
 2 quails, cut in half (breast & leg together)
 ½ cup white wine
 1.20 l chicken stock, boiling
 80 g Prosciutto di Parma, 1cm diced
 ½ bunch sage (fried)
 1 sprig rosemary
 ½ bulb garlic
 1 tbsp peppercorns
 500 ml smoked extra virgin olive oil
 100 g grated Parmigiano Reggiano
 50 g grated smoked scamorza
 salt & pepper (to taste)

Ingredients

 ¼ onion, finely chopped
 100 g butter, unsalted
 20 ml extra virgin olive oil
 300 g smoked Carnaroli risotto or normal rice
 2 quails, cut in half (breast & leg together)
 ½ cup white wine
 1.20 l chicken stock, boiling
 80 g Prosciutto di Parma, 1cm diced
 ½ bunch sage (fried)
 1 sprig rosemary
 ½ bulb garlic
 1 tbsp peppercorns
 500 ml smoked extra virgin olive oil
 100 g grated Parmigiano Reggiano
 50 g grated smoked scamorza
 salt & pepper (to taste)

Directions

1

Preheat oven at 65C. Submerge quails in smoked extra virgin olive oil, place in a small oven tray, add ½ bunch of sage, rosemary, peppercorns and garlic. Cover with foil and cook in the oven for 20-25 minutes.

2

Then in a heavy-bottomed saucepan gently cook onions in 25g of butter and 20ml olive oil until golden. Add the rice and cook for a few minutes. Add the wine and simmer until the wine evaporates. Then add a ladle of boiling stock and simmer.

3

As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 minutes). When ready, remove from heat and add Prosciutto di Parma, remaining butter and Parmigiano Reggiano cheese and stir continuously. Set aside and rest for 1 minute.

4

Remove quail from oil and quickly sear in a hot pan with skin facing down for 2 minutes, add salt and pepper.

5

Serve Risotto onto a flat plate, place ½ quail on top, garnish with fried sage & smoked scamorza.

Quail Risotto alla Parmigiana