. Difficulty: Medium
. Serves: 4 people
. Preparation time: 1 hour
. Variety: Rice
Ingredients400cl chicken broth
100g unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
200g carnaroli rice
200cl dry white wine, such as Pinot Blanc or Sauvignon Blanc
5g freshly ground black pepper
200g freshly grated Grana Padano, plus more for serving
30g fresh thyme leaves
4 small quails
10 slice of San Daniele Ham
1 sprinkle of thyme
1 garlic clove
PreparationBring the broth to a simmer and keep warm over low heat.
In a separate saucepan, melt the butter over medium heat.
Add the onion and garlic; cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
Ladle 200cl of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 100cl of broth at a time, until the rice is cooked through but still firm. (15 to 18 minutes total). Add the remaining butter and the salt, pepper, and 200gr of Grana Padano. Stir to incorporate. Season if needed. Serve immediately, topped with shaved Grand Padano,
While the rice is cooking, sprinkle the quails with salt and pepper, and wrap with the Prosciutto San Daniele slices.
Place, breast side down, in a roasting pan. Brush with melted butter and sprinkle with the thyme and garlic. Bake at 175° for 8 minutes. Let them rest, covered, for 5-10 minutes before serving with the risotto.