Risotto with mixed mushrooms, coarsely-ground black pepper and spiced quail breast

Ingredients for 4 people
  1. 320g carnaroli rice
  2. 1 small onion
  3. q.s. white wine to taste
  4. 22g Beef Stock Strong
  5. 1l water
  6. 200g Sautéed Mixed Mushrooms "C’Era Una Volta"
  7. 2 quail breasts
  8. q.s. Mixed Pepper, Coarsely Ground
  9. q.s. Red Dhofar, Arabian Spice Preparation
  10. q.s. Extra-Virgin Olive Oil
  11. q.s. butter
  12. q.s. grated parmigiano reggiano
  13. q.s. Sea Salt Flakes
  14. q.s. Black Pepper, Ground

  • 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.