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Braised Quail with Shimeji Mushroom Maize Rice Rissoto
Braised Quail with Shimeji Mushroom Maize Rice Rissoto – - Recipe

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Ingredients

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Quail Preparation:

Shimeji Maize Rice Rissoto:

  • Oil, Olive 2 Tbsp
  • Spring, Onion, Chopped 1/4 Cup
  • Thyme, Finely Chopped 1 Tbsp
  • Garlic cloves 2.0 pc
  • Maize Rice 350 G
  • Dry White Wine 150.0 ml
  • Hot Vegetable/Chicken Stock 1 Cup
  • Parsely, Fresh, Chopped 2 Tbsp
  • Cheese, ParmesanGrated

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Preparation

  1. Quail Preparation:

    • Season the quail with black pepper.
    • Melt half the butter with a drop of oil in a heavy casserole, and brown the quail on all sides over medium-high heat.
    • Remove the quail from the pan, and set aside.
    • Add the bacon to the pan, brown it, and remove.
    • Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed.
    • Stir the flour/cornstarch into the onions, and cook for 1 minute.
    • Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon.
    • Return the onions, bacon and quail to the pot.
    • Pour over the stock, cover, and simmer until the quail are just cooked through, about 20 minutes.
    • Meanwhile, heat the remaining butter and cook the mushrooms. Season the mushrooms with Aromat Naturally Tasty and pepper, at the end, toss them all together with the parsley.
    • When the quail are done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency.
    • Add the mushrooms to the sauce.
    • Tilt into a serving dish, set the quail on top, and serve.

  2. Shimeji Maize Rice Rissoto:

    • Rinse the maize rice. Bring 350g maize rice to a boil with 750ml of warm water and allow to simmer for 30 minutes. That is 15 minutes less than normal cooking time.
    • Heat the oil in a large, heavy based saucepan and add the onion, thyme and garlic.
    • Fry over a gentle heat for 2-3 minutes, until softened.
    • Add the mushrooms and fry for a further 2-3 minutes, until browned.
    • Stir in the maize rice and coat in the oil.
    • Pour in the wine and simmer, stirring, until the liquid has been absorbed.
    • Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
    • Add butter, Aromat Naturally Tasty and pepper.
    • Serve with freshly grated Parmesan.

  3. Note:

    • Quail could be sustituted with baby chicken.

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