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.