Name: Quail, mushroom and watercress risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 3 1/2 cup chicken stock; 1 tablespoon extra-virgin olive oil; 2 eschalots, finely diced; 1 cup arborio rice; 1/2 cup dry white wine; 20 gram butter, plus 20 g extra; 8 quail breasts; 2 teaspoon thyme, chopped; 150 gram chestnut mushrooms, trimmed; 1/4 cup mozzarella, finely chopped; 1/2 cup watercress, trimmed

Ingredients

3 1/2 cup chicken stock

1 tablespoon extra-virgin olive oil

2 eschalots, finely diced

1 cup arborio rice

1/2 cup dry white wine

20 gram butter, plus 20 g extra

8 quail breasts

2 teaspoon thyme, chopped

150 gram chestnut mushrooms, trimmed

1/4 cup mozzarella, finely chopped

1/2 cup watercress, trimmed

Method

1.Pour stock into a medium saucepan and bring to a slow simmer on low.

2.Heat oil in a large, heavy-based saucepan on medium. Sauté eschalots 3-4 minutes, until tender. Add rice and cook, stirring, 1 minute.

3.Pour wine into pan and cook, stirring, 1 minute, until absorbed. Then add hot stock, one ladle at a time, stirring until all liquid has been absorbed before adding the next ladle. This will take 15-20 minutes. Rice should be tender, with a slight bite.

4.Meanwhile, melt butter in a large frying pan on high. Sprinkle quail with thyme and season to taste. Add to pan, skin side down, and cook 1-2 minutes, until crisp and golden. Turn and cook a further 1 minute. Remove from pan and cover with foil to keep warm.

5.Add mushrooms to same frying pan and sauté 2-3 minutes, until tender and golden. Season to taste.

6.Remove rice from heat. Stir extra butter and cheese through. Season to taste. Cover with lid 2 minutes. Stir quail, mushrooms and watercress through. Serve hot.

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Ingredients

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