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. 1l water
  5. 2 quail breasts
  6. q.s. butter to taste
  7. q.s. grated parmigiano reggiano to taste

  • 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.