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quail risotto pin
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5 from 2 votes

Quail Risotto

A classy italian dish, that uses a homemade quail stock for tons of great flavor
Course Main Course, Main Dish
Cuisine European, Italian
Keyword Quail Risotto, Rice, Roast Quail
Prep Time 5 minutes
Cook Time 50 minutes
Making Stock 2 hours
Total Time 2 hours 55 minutes
Servings 2 people
Cost $10


  • Baking Dish
  • Pan
  • Pot


  • 2 Quails
  • 1 cup Rice Arborio preferred
  • 20 grams Cheese Gran Padano preferred
  • 4 tbsp Butter 2 for roasting the quail, and 2 for finishing the risotto
  • 1/2 tsp Black Pepper freshly cracked
  • 1 pinch Salt to taste
  • 1/2 Yellow Onion chopped (optional)
  • 2 tbsp Olive Oil

Quail Stock

  • 2 Quails although you can do 3 if you only want to roast one quail and do 1/2 quails per serving.
  • 4 cups Water 1 Liter
  • 2 Bay Leaves
  • 1 tbsp Oregano dried
  • 1 tsp Black Peppercorns
  • 1 tsp Salt or to taste
  • 1 bulb Garlic split in half horizontally


  • In a pot add all the stock ingredients. Bring to a boil and let simmer for at least 2 hours. Strain and save in an airtight container until you are ready to make the quail risotto.
  • In a pan on medium heat add some olive oil. Dry the quails with a paper towel, then salt and pepper the skin. Add the birds and the chopped onion (optionally) to the pan. Sear the birds on each side (about 30 seconds) then place the quails in a roasting dish with 2 tbsp of butter. Move the onions to a separate dish to the side. Place quail in an oven preheated to 175 Celsius or 350 Fahrenheit. Set timer for 20 minutes.
  • In a pan add some olive oil and put on medium low heat. Let the oil heat up a bit and then add a cup of Arborio rice. Fry the rice in the oil for just a minute or two.
  • Turn the heat up to medium. Add the stock a half cup at a time. Let it fully absorb into the rice (and slightly evaporate) before adding some more stock. Stir the rice continuously, and do so until all the stock is fully absorbed. Once the stock is absorbed, add the reserved sauteed onion if you are using this ingredient. This should take around a half hour. The quail will be done before the risotto, just remove from the oven and set on the counter to rest.
  • Add two tbsp of cold butter to the rice and stir it in letting it slowly melt into the dish. When the butter is melted add the grated cheese and stir that in.
  • Plate. I use a ring mold to shape the risotto, and I split the quail in two and place the halves on top of the rice. Of course you can just put everything on a plate and be done with it.
  • Garnish with extra grated cheese and some spring onion


This holds well in the fridge for two days, but I don't like to keep it much longer after that. It still tastes fine, just gets harder to heat up.