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Risotto with yellow onion from Cureggio and Fontaneto and a quail sauce
| Nome | Descrizione |
|---|---|
Difficulty | Medium |
Servings | 4 |
Ingredients | - 400 g Carnaroli rice - vegetable and meat broth - 2 quails - 3 medium Cureggio and Fontaneto onions - 40 g butter - 50 g lard - 25 g grated Parmigiano Reggiano - 1 glass of white Colline Novaresi wine - Extra-virgin olive oil |
Method
Cook the quails with celery, carrot and yellow onion in the olive oil and mashed lard. Once they are cooked, debone them and finely mince the meat, keeping some aside for decoration.Slice the onion in rounds, fry it in oil for a few minutes, remove from the pan and season with salt.
In a pot, sauté 1/2 a finely minced onion with oil, butter and lard for 1 minute, adding a ladleful of broth and letting that absorb. When the soffritto is ready, add the rice, toast it and wet with the white wine. Continue adding a ladleful of broth only when the previous one has completely absorbed.
After 10 minutes, add half the minced quails and complete the cooking. Remove from the heat and stir in the butter and parmesan. Serve onto plates and place a spoonful of the quail sauce and some golden onion rings at the centre.