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RISOTTO WITH QUAIL LEGS
Risotto with quail legs

Ingredients for 4 people

Eight quail legs
400 g of Carnaro Holly rice
150 g of butter
1,500 l of chicken broth
An onion
A glass of dry white wine
Sage
Extra virgin olive oil
Grated Parmesan cheese
Garlic
salt
pepper

Difficulty
Time

40 minutes

Cost
  • In a pan put the quail legs with garlic, oil, pepper, sage and salt
  • Fry the meat over high heat, add the wine and continue cooking for about 20 minutes
  • In another saucepan, put some oil with the sliced onion
  • When it is browned remove it and proceed with toasting the rice
  • Add the wine and let it reduce. Continuing to mix, start pouring the boiling broth into ladles
  • Continue cooking the lively fire
  • Turn off the heat and add the butter with the Parmesan
  • Stir energetically and leave to rest for a minute then serve with the quails and their gravy.
Risotto with quail legs
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