CookEat Recipe
Quail with Rice
Whole quail browned with prosciutto and onion, then simmered with rice and finished with Parmesan.
Method
Steps
Step 1
Gather the ingredients: 4 cleaned, oven-ready whole quail; 400 g rice; 40 g prosciutto, finely chopped; Quarter of a medium onion, finely chopped; 30 g butter; Salt and black pepper to taste; About 1.5 litres ready-to-use broth, with extra hot broth for a soupier version; 40 g finely grated Parmesan.
Step 2
Chop the prosciutto and quarter onion together finely. Put in a wide pan with the butter and cook until the onion begins to colour.
Step 3
Add the whole cleaned quail, season with salt and pepper and brown on all sides. Add some broth, cover and simmer gently until partly cooked, about 15–20 minutes.
Step 4
Add the rice around the birds with enough hot broth to cook it. Simmer gently, stirring the rice carefully without breaking up the quail, until the rice is tender and each whole bird reaches 82°C in its thickest part without the thermometer touching bone. Allow roughly 18–20 minutes after adding the rice and adjust to the rice and bird size.
Step 5
Stir the Parmesan through the rice. Serve one whole quail per person with the rice. Leave more broth for a soupy version or let the liquid absorb for a moist, less brothy version, according to preference.
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