Pan-Seared Quail with Wild Mushroom Risotto
Ingredients
- •8 semi-boneless quail
- •2 tablespoons olive oil
- •4 tablespoons butter, divided
- •1 lb mixed wild mushrooms, sliced
- •1 1/2 cups Arborio rice
- •1/2 cup dry white wine
- •5 cups chicken stock, warmed
- •1 shallot, minced
- •1/2 cup Parmesan cheese, grated
- •2 tablespoons fresh parsley
- •Salt and pepper to taste
Instructions
- 1
Season quail with salt and pepper. Heat olive oil and 2 tablespoons butter in large skillet over medium-high heat.
- 2
Sear quail breast-side down for 3-4 minutes until golden, flip and cook 3 more minutes. Remove and keep warm.
- 3
In same pan, sauté mushrooms until browned, about 5 minutes. Remove and set aside.
- 4
Add remaining butter and shallot, cook 1 minute. Add rice and toast for 2 minutes, stirring constantly.
- 5
Add wine and stir until absorbed. Begin adding warm stock 1/2 cup at a time, stirring frequently.
- 6
Continue adding stock and stirring until rice is creamy and tender, about 20-25 minutes total.
- 7
Stir in mushrooms, Parmesan, and parsley. Top with seared quail and serve immediately.
About Quail
Quail is a small game bird with tender, mildly gamey meat. Each bird serves one person and cooks quickly.