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Categories:
olive oil white wine lemon rind thyme fresh oregano salt freshly ground pepper quail butter onion chicken broth Arborio rice white wine fresh peas fresh morel mushrooms parsley
Viewed: 48 - Published at: 6 years agoIngredients
- 1/4 cup olive oil
- 1 cup dry white wine
- 1/2 cup grated lemon rind
- 1/2 cup fresh thyme leaves
- 1/2 cup fresh oregano leaves
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground pepper, plus more to taste
- 4 quail
- 2 teaspoons butter
- 1 onion, peeled and minced
- 6 cups chicken broth, homemade or low-sodium canned
- 1 1/2 cups Arborio rice
- 1 cup white wine
- 1 1/2 cups fresh peas
- 1 cup fresh morel mushrooms
- 1/2 cup chopped Italian flat-leaf parsley leaves
Method
- Combine the olive oil, wine, lemon rind, thyme, oregano, salt and pepper in a bowl.
- Add the quail and marinate for 2 hours.
- Prepare the grill.
- Cook quail over hot coals until medium rare, about 3 to 4 minutes per side.
- Set aside.
- Heat 1 teaspoon of the butter in a heavy-bottomed skillet or pot.
- Add the onion, season lightly with salt and pepper to taste, stir and cover.
- Cook for 3 minutes until soft.
- Place the broth in a separate saucepan and simmer.
- Add the rice to the onion and stir to combine.
- Ladle in 1/2 cup of the broth and stir.
- Increase the heat to medium high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time and stirring constantly.
- After 15 minutes, add the white wine.
- After 5 more minutes, add the peas and mushrooms.
- Stir well.
- The rice should be tender but firm.
- If not, add more broth.
- Adjust seasoning with additional salt and pepper.
- Remove from heat.
- Stir in the parsley.
- Divide the rice among 4 warmed plates.
- Place the quail in the center and serve.
