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Wild Mushroom Risotto with Seared Quail
2 minced shallots
1 minced garlic clove
Leaves from 5 stems of thyme
2 Tables spoons Sherry
1 1/2 cups Arborio Rice
Chicken stock or Mushroom (a couple litres)
2 or 3 cups various wild mushrooms, cut into pieces
1/2 to 3/4 cups parmesan cheese
3 boned quails. (I would give instructions on boning quail, but I bought unboned quail for the first time this week, and when it came time to bone them I realized I had no godly idea how to do it. )
1 tablespoon brown sugar.
Marinate the quail in a couple glugs of olive oil and the brown sugar and the leaves from two stems of thyme. Set aside.
Sweat the shalots and garlic in some olive oil and butter.
Toss the rice and mushroom pieces in the shallot butter mixtures u ntil evenly coated.
Add the sherry and reduce by half.
Add ladles of chicken stock and stir the rice regularily (some people would say constantly. I say, who has time for constantly?)
Continue until rice is al dente and coated in a thick starchy sauce.
When the rice is almost done, pan sear the quail, carmelizing both sides. Move to a 400 F oven to finish.
Add the parmesan cheese to the risotto and stir until melted.
Finish with a knob or two of butter (entirely optional)
Season to taste.
Remove the quail from the oven and slice into two pieces.
Ladle the risotto into bowls and stack 3 quail halves on top of each bowl.
This is one of my favourite dishes. It's easy but incredibly tasty, and perfect for a foggy fall day. And - it's impressive. People think yo've done something exotic when really all you've done is stir the rice.