Preheat oven to 350°F
1. Wrap quail in vine leaves and put a small piece of butter inside each one. Melt 2 tablespoons butter, and cook sliced onions, carrot, celery, and chopped mushrooms until golden brown. Place quail on top of vegetables in an ovenproof dish and add a little sherry, 3-4 tablespoons stock, a sprinkling of herbs and seasoning. Put into oven and braise for 25 minutes, or until tender.
2. Make risotto: Heat butter and cook chopped onion until golden brown. Add rice and cook for 1 minute. Pour on stock and add raisins, chopped pimiento, and herbs. Put in moderate oven for 20-30 minutes or until rice has absorbed all liquid. Mix in olives and browned almonds, and serve on dish with the quail on top, and with a sauce made from the pan gravy and remaining stock and sherry.