ingredients

350g vialone nano rice, 15g minced onion, 1 liter stock, 0,5 dl Franciacorta white wine, 2g saffron threads, 140g butter, 100g parmigiano reggiano cheese, 4 boned quail breasts, 5 dl Sassella wine, 4 quail eggs, 0,2 dl white wine vinegar, 2 dl meat sauce, 1 sprig thyme, 2 tablespoons extra virgin olive oil, salt, pepper.

making it

Cooked the minced onion in a little butter, add the rice and stir to coat well with the butter.

Pour in the white wine and allow the liquid to evaporate.

Wet the rice again with a ladel of stock.

Add half the saffron threads and let the rice cook, adding more broth a little at a time.

Once the risotto is cooked remove it from the heat, blend in the butter and parmigiano reggiano cheese and allow it to rest for a minute.

Meanwhile, poach the quail eggs in acidulated water.

In a sauté pan, brown the quail breasts in oil and thyme.

Add the Sasella wine and the meat sauce and let it reduce until the sauce thickens and the quail is just cooked.

Place the rice on the plates with a quail breast and two spoons of the red wine sauce in the centre of each.

Garnish with quail eggs and the remaining saffron.

Enjoy with a Chianti Classico.

Recipe provided by Starwood Hotels Italy for hotel promotion.