New| Saffron Risotto with Quail Breast | |||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||
Cook the minced onion in a little butter, add the rice, stirring to coat well with the butter. Pour in the white wine and allow the liquid to evaporate. Wet the rice again with a ladleful of boiling broth. Add hald the saffron threads and let the rice cook, adding more broth a little at a time. Once the risotto is cooked, remove it from the heat, blend in the butter and Parmigiano Reggiano and allow it to rest for a minute. Meanwhile, poach the quail eggs in acidulated water. In a saute pan, brown the quail breasts in oil and thyme. Add the Sassella wine and the meat sauce and let it reduce until the sauce thickens and the quail is just cooked. Place the rice on the plates, with a quail breast and two spoons of the red wine sauce in the center of each. Garnish with quail eggs and remaining saffron. |
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