Smoked Carnaroli risotto with Quail confit
Serves 4
Prep 10min
Cook 16-18min
1⁄4 onion, finely chopped
100g butter, unsalted
20ml Pukara Estate Premium Extra Virgin Olive Oil
300g Smoked Carnaroli risotto or normal rice
2 quails, cut in half (breast & leg together)
1⁄2 cup white wine
1.2L chicken stock, boiling
80g Prosciutto di Parma, 1cm diced
1/2 bunch sage (fried)
1 sprig rosemary
½ bulb garlic
1 teaspoon peppercorns
500ml Natural Smoked Extra Virgin Olive Oil
100g grated Parmigiano Reggiano
50g grated smoked scamorza
salt and pepper to taste
80ml Pukara Estate Barrel Aged Vinegar
Quails
Preheat oven at 65c
Submerge quails in EVOO, in a small oven tray, add ½ bunch of sage, rosemary, peppercorns and garlic. Cover with foil and cook in the oven for 20-25min
Risotto
In a heavy bottomed saucepan gently cook onions in 25g of butter and olive oil until golden.
Add the rice and cook for a few mins. 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 mins).
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 min.
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