For 4 people
16 quails’ thighs
320 gr Carnaroli rise
1 small onion
1 garlic clove
4 sage leaves
1 glass white wine
50 gr butter
5 tablespoons olive oil extavergine
100 gr grated Parmesan cheese
salt and pepper
Put the oil in a pan with the rosemary, sage, clove of crushed garlic and fry you will do with quail thighs a couple of minutes on each side adding a little pepper.
Just quail thighs have reached a brown color, moisten with half a glass of white wine and deglaze everything you do.
When the wine has evaporated, remove the thighs from the quail and keep warm.
From the same pan, remove the rosemary and sage; Peel and chop the onion and let it dry in a pan with 20 g of butter and pour it directly into the same pan to cook the quail, add the rice and toast in the sauce created, wet it with the other half a glass of wine and bring to finish cooking by adding a ladle of broth every time the rice is dry.
In the meantime, take 8 of the 16 thighs and set aside boning them, mincing meat that you will add to the rice during cooking.
After cooking turn off the flame, add the remaining butter and parmesan cheese then stir to mix well.
Place on the plate now risotto garnished the top with two legs for quail dish.