Truffle risotto with quail and saffron
Ingredients for 4 people:
- 320 g of rice Acquarello aged 7 years
- 2 quails
- 4 tablespoons of White Truffle Sauce
- ½ white onion celery carrot
- 1 shallot
- 1 liter of beef stock
- extra virgin olive oil
- saffron stigmas.
Clean up the quails, fiammeggiatele and remove all the hair. Cut into 4 and meanwhile prepare a beat with the smells. Fry the onion, celery and carrot in a saucepan with 2 tablespoons oil and add the pieces of quail. Cook them for about 10 minutes spraying with hot broth. Let them cool and then strip off and chop the meat with a knife. Put the saffron threads in a bowl with a little 'hot broth and leave to infuse for about 10 minutes. In a risottiera place the oil and let us fry the whole shallots or if it was too big, split in half. Once the shallots are browned it's time to add the rice and toast it Watercolor. Remove the shallots and add gradually the hot broth and halfway through cooking, add the pulp also quails. Bring slowly to the cooking, taste of salt if it is right, and five minutes before the rice is ready, add the broth with saffron and let it absorb. Add the 4 tablespoons of the White Truffle Sauce, stir gently, let stand a few minutes and serve.