Prep Time: 10 minutes
Cook Time: 16-18 minutes

Ingredients

¼ Onion, finely chopped

100g Unsalted butter

20ml Pukara Estate Premium Extra Virgin Olive Oil

300g Smoked Carnaroli rice (or normal risotto rice)

2 Quails, cut in half (breast & leg together)

½ Cup white wine

1.2L Chicken stock, boiling

80g Prosciutto di Parma, diced (1cm)

½ Bunch sage (fried)

1 Sprig rosemary

½ Bulb garlic

1 tsp Peppercorns

500ml Natural Smoked Extra Virgin Olive Oil

100g Parmigiano Reggiano, grated

50g Smoked scamorza, grated

Salt and pepper, to taste

80ml Pukara Estate Barrel Aged Vinegar

Method

Quail Confit
Preheat the oven to 65°C.

Submerge the quail in smoked olive oil in a small oven tray. Add half the sage, rosemary, peppercorns, and garlic. Cover with foil and cook in the oven for 20-25 minutes.

Risotto
In a heavy-bottomed saucepan, gently cook the onions in 25g of butter and olive oil until golden.

Add the rice and stir for a few minutes. Pour in the white wine and simmer until it evaporates.

Add a ladle of boiling stock and simmer. As the stock is absorbed, continue adding more stock one ladle at a time until the risotto is cooked "al dente" (about 16-18 minutes).

Once done, remove from heat and stir in the diced Prosciutto di Parma, remaining butter, and Parmigiano Reggiano. Let it rest for 1 minute.

Remove the quail from the oil and quickly sear in a hot pan, skin-side down, for 2 minutes. Season with salt and pepper.

To Serve
Spoon the risotto onto a flat plate, place half a quail on top, and garnish with fried sage and smoked scamorza.