Method
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.
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.
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.
Remove quail from oil and quickly sear in a hot pan with skin facing down for 2 minutes, add salt and pepper.
Serve Risotto onto a flat plate, place ½ quail on top, garnish with fried sage & smoked scamorza.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
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.
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.
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.
Remove quail from oil and quickly sear in a hot pan with skin facing down for 2 minutes, add salt and pepper.
Serve Risotto onto a flat plate, place ½ quail on top, garnish with fried sage & smoked scamorza.
