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



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


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