Quail Risotto alla Parmigiana

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.