RISOTTO WITH MIXED MUSHROOMS, COARSELY-GROUND BLACK PEPPER AND SPICED QUAIL BREAST

Ingredients for 4 people

320g carnaroli rice
1 small onion
white wine to taste
22g Wiberg strong beef stock
1l water
200g Demetra “C’era Una Volta” mixed sautéed mushrooms
2 quail breasts
Wiberg mixed pepper to taste
Wiberg Red Dhofar spice mix to taste
Demetra extra virgin olive oil to taste
butter to taste
grated parmigiano reggiano to taste
Wiberg salt and pepper to taste

Method

Prepare the stock in a small pan by dissolving the powder in water and bringing to the boil.
In a separate deep pan, cook the chopped onion with butter; when soft, add the rice and fry for a couple of minutes before adding the white wine. Cook the rice for 16-18 minutes, adding stock a little at a time.
Heat the oil in a frying pan and brown the quail breasts; season with salt and pepper and when cooked, sprinkle with the Red Dhofar spice mix.
A few minutes before the rice is cooked, add the mixed mushrooms and finish cooking. Mix in butter, parmesan and coarsely-ground black pepper, and serve on a warm plate. Place the hot quail breast on top of the risotto and serve immediately.