Enter in My Demetra

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

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

Name: Risotto with mixed mushrooms, coarsely-ground black pepper and spiced quail breast
Yield: 4 people
Ingredients: 320g carnaroli rice; 1 small onion; q.s. white wine to taste; 22g Beef Stock Strong; 1l water; 200g Sautéed Mixed Mushrooms "C’Era Una Volta"; 2 quail breasts; q.s. Mixed Pepper, Coarsely Ground; q.s. Red Dhofar, Arabian Spice Preparation; q.s. Extra-Virgin Olive Oil; q.s. butter; q.s. grated parmigiano reggiano; q.s. Sea Salt Flakes; q.s. Black Pepper, Ground

Ingredients for 4 people

320g carnaroli rice
1 small onion
q.s. white wine to taste
22g Beef Stock Strong
1l water
200g Sautéed Mixed Mushrooms "C’Era Una Volta"
2 quail breasts
q.s. Mixed Pepper, Coarsely Ground
q.s. Red Dhofar, Arabian Spice Preparation
q.s. Extra-Virgin Olive Oil
q.s. butter
q.s. grated parmigiano reggiano
q.s. Sea Salt Flakes
q.s. Black Pepper, Ground

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.