Risotto with quails

Name: Risotto with quails
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Quail 16 thighs; Carnaroli rice 1.67 cups; White wine 1 glass; Extra virgin olive oil 5 spoonfuls; Butter 3 ½ tbsp; Grana Padano PDO cheese to grate 3.5 oz; Fine salt to taste; Black pepper to taste; Rosemary 1 sprig; Sage 4 leaves; Onions small 1; Garlic 1 clove; Meat broth to taste

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Gluten Free

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Golden-brown pan roasted quail resting over a bed of perfectly creamy arborio rice gives this quail risotto its beautiful, inviting appearance—a welcome sight at any Italian family table. Delicate flavor from the quail brings something unique, making this dish stand out during weeknight dinners or more formal celebrations. Gentle bites of moist risotto soak up the rich flavor of the meat, while a dusting of Parmesan cheese adds a slightly salty, great finish that most people love. There’s an elegance here, but it stays approachable and inviting, which is exactly what keeps home cooks reaching for this recipe again and again. At a big holiday dinner or a relaxed meal with close friends, risotto like this brings everyone together. Family members, even those who aren’t sure about quail at first, usually end up loving the combination—especially with the creamy base and the hint of sharp cheese mixed in. From its soft texture to its gorgeous presentation, the whole dish just says "special meal" without being fussy.

For busy families, pan roasted quail risotto brings a practical kind of comfort—impressive enough for a celebration, straightforward enough for any day. No matter if it’s listed among classic family holiday recipes, used for a date-night dinner at home, or relied on as a cozy Sunday meal (always a hit with leftovers the next day), this Italian risotto adapts easily. Pair it with a simple salad or fresh bread to round out the table—works great for big get-togethers. Some like a bit more fresh herbs, others prefer it as-is with extra Parmesan on top; pretty much however you serve it, people enjoy the creamy consistency and the good, satisfying flavors that keep everyone coming back to the bowl. Families count on risotto like this for taste, tradition, and that crowd-pleasing feel. If you want a meal that looks inviting, tastes even BETTER, and fits both weeknight rotation and celebration style, quail risotto checks all the boxes with its creamy, soft texture, and rich, comforting flavor.

INGREDIENTS: Quail - 16 thighs; Carnaroli rice 1.67 cups (320 g); White wine 1 glass; Extra virgin olive oil 5 spoonfuls; Butter 3 ½ tbsp (50 g); Grana Padano PDO cheese 3.5 oz (100 g) - to grate; Fine salt to taste; Black pepper to taste; Rosemary 1 sprig; Sage 4 leaves; Onions 1 - small; Garlic 1 clove; Meat broth to taste

Preparation

How to prepare Risotto with quails

For the preparation of risotto with quails, get 16 quail thighs, 4 per person: before proceeding with the preparation, it is advisable to flame the thighs for a few moments to remove any remaining feathers.
In a pan, put 5 tablespoons of oil, a sprig of rosemary, a few sage leaves, a clove of crushed garlic, and the quail thighs which you will brown for a couple of minutes on each side, adding a dash of pepper;

as soon as the quail thighs have reached a brown color, drizzle them with half a glass of white wine and deglaze everything; when the wine has evaporated, remove the quail thighs and keep them warm. From the same pan, remove the rosemary and sage; clean and chop the onion, let it soften in a small pan with 1.5 tablespoons of butter, and pour it directly into the same cooking pan of the quails, add the rice, and toast it in the created sauce, drizzle it with the other half glass of wine and finish the cooking by adding a ladle of broth each time the rice dries out.

In the meantime, take 8 of the 16 thighs set aside and debone them, shredding the meat that you will add to the cooking rice; at the end of cooking, turn off the heat ensuring it is correctly salted, add the remaining butter and the grated Grana Padano PDO, then mix well to blend.