Braised Quail With Risotto Recipe
Have you been swept off your feet lately?? This yummy Braised Quail With Risotto is sure to do so. The Braised Quail With Risotto is made with Meat Meatloaf which is easily available at any grocery store. Add this Braised Quail With Risotto to your list of choicest foods and make it whenever you want to.
Ingredients
4 quail
4 vine leaves
3 tablespoons butter
2 onions
1 carrot
2 stalks celery
1/2 cup mushrooms
1/2 cup stock
2-3 tablespoons sherry
1 tablespoon chopped herbs
Risotto:
2 tablespoons butter
1 onion
1 cup rice
4 cups stock
2 tablespoons raisins
1 pimiento
1 tablespoon chopped herbs
8-10 olives
2 tablespoons almonds
Directions
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.
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.
