Quail on Mushroom Risotto with Port Wine Sauce

Summary

Ingredients

• 4 quail (s), ready to cook
• 1 sprig rosemary
• 1 onion (s)
• 1 clove garlic
• 200 g rice, (risotto rice, arborio)
• 3 tablespoon olive oil
• 150 ml white wine
• 700 ml vegetable stock
• 200 g chanterelles, cleaned and sliced
• 2 tablespoon herbs, chopped (parsley, rosemary)
• 40 g parmesan, rated
• 1 tablespoon butter
• 50 g QimiQ or cream

For the sauce:

• 2 tablespoon olive oil
• 1 onion (s), red
• 250 ml game stock
• 1 teaspoon sugar, brown
• 150 ml port wine, red
• 1 sprig thyme
• 0.5 tablespoon ½ balsamic vinegar
• 1 teaspoon flour
• 1 teaspoon butter
• Salt and pepper, black from the mill
• Cayenne pepper

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Instructions

1. For the risotto, peel the onion and cut it into fine cubes, chop the garlic. Sweat half of the onion cubes and the garlic in a saucepan with olive oil. Add the risotto rice, salt and sauté briefly. Deglaze with white wine and gradually pour in the vegetable stock. The rice should always be just covered with liquid. Simmer gently and stir steadily with a wooden spoon.
2. In the meantime, melt the butter in a pan, sweat the remaining onions in it, add the chanterelles and fry them briefly. Put aside.
3. When the rice is cooked after about 25 minutes but is still firm to the bite, stir in the mushrooms, Parmesan, QimiQ and herbs and season with salt and pepper.
4. For the sauce, heat the olive oil in a pan and sweat the chopped onion in it until translucent. Sprinkle in the sugar, let it caramelize briefly, then deglaze with the port wine. Pour in the game stock and balsamic vinegar, add the thyme and reduce the sauce a little. Remove the thyme and mix the sauce with a hand blender. Knead the flour and butter into flour butter, work into the sauce in portions with the whisk and use it to thicken the sauce to the desired consistency. Finally, season with salt, pepper and cayenne pepper and keep warm.
5. Salt and pepper the quail. Place a few rosemary needles in the abdominal cavity, place the quail in a greased ovenproof dish and fry on the middle shelf of the preheated oven at 200 ° C for 10 minutes.
6. Arrange the risotto with sauce decoratively on the plates and place a quail on each. Garnish with sprigs of herbs, grind a little bit of the black pepper over it and serve immediately.

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