Risotto of morels with quails

Risotto of morels with quails
Cooking Time: 35 minutes
Recipe Category: Mediterranean cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

This refined risotto combines the deep, earthy aroma of Laumont morels with the tenderness of pan-seared quail. Enhanced with Parmesan and finished with cold butter, the creamy rice absorbs every nuance of the wild mushrooms and poultry. A perfect seasonal dish to impress guests or elevate a weekend dinner.

  • Keywords:
  • Morels,
  • Risotto
Nutritional values risotto
  • Calories: ~2450 kcal
  • Protein: ~130 g
  • Carbohydrates: ~200 g
  • Fat: ~110 g
  • Fiber: ~10 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the risotto of morels with quails

2 onions
½ leek
2 quails
200 grams of morels
Approx. 1.3 L of poultry stock
100 g Parmesan cheese
50 g butter
Salt
Pepper
Oil

Step-by-step to make the risotto of morels with quails

  1. Start by boning the quail’s breasts and cut them into 3 pieces, also separate the legs.
  2. Brown the pieces of quail in a casserole over a medium-high heat. Season with salt and pepper and once browned, remove them.
  3. In the same casserole with oil, fry the onion and leek, which we have previously cut into small pieces.
  4. Once the onion and leek are soft, add the morels and turn the heat up.
  5. After a few minutes, add the quails and cook for 2 minutes over a medium heat.
  6. Then add the rice and add the poultry stock as the rice requires. When the rice has been cooking for 15 minutes, take it off the heat and add a few cubes of cold butter.
  7. Finally, add the grated Parmesan and finish buttering.
  8. Serve the Risotto and bon appetit!

Total preparation time: 50 minutes

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