WILD MUSHROOM STUFFED QUAIL WITH TRUFFLE RISOTTO

WILD MUSHROOM STUFFED QUAIL WITH TRUFFLE RISOTTO image

Yield Serves 4

Number Of Ingredients 20

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Ingredients

4 Quail - deboned
2 tbsp vegetable oil
1/2 cup mirepoix
1 cup chicken stock
1/2 cup port
2 tbsp butter
1 tbsp vegetable oil
1/2 lb fresh wild mushrooms chopped
2 cups dried wild mushrooms
3 medium shallots diced
2 cloves garlic diced
1 tsp balsamic vinegar
7 sprigs of thyme
3 tbsp vegetable oil
1/2 cup diced onion
2 cups Arborio rice
4-5 cups of reserved mushroom reconstition liquid
Shaved black truffle
1 tsp Truffle oil
Salt and pepper to taste

Steps:

QUAIL Bone the quail and reserve the bones. Dust with salt & pepper and roast at 375 until done, approximately 20 minutes. Refrigerate until required. SAUCE At a medium-high setting, heat 2 tbsp vegetable oil in sauce pan large enough to hold all quail bones. Saute bones until browned, deglaze with mirepoix until caramelized, deglaze again with chicken stock and port ensuring that all brown bits are incorporated into the sauce. Reduce heat and simmer at a low bubble until reduced by half. Strain sauce through a fine seive or coffee strainer and keep warm. WILD MUSHROOM STUFFING Reconstitute dried mushrooms with double their volume of boiling water, about 15 minutes. Strain and reserve reconstitution liquid. At a medium heat setting, heat 2 tbsp butter and 1 tbsp of oil in saute pan and add diced shallots. When shallots are sweating add mushrooms and saute 5 minutes. Add garlic, 3 sprigs of thyme, balsamic vinegar and saute another 5 minutes. Salt & pepper to taste. Pre-heat oven to 300 F, stuff wild mushroom mixture into quail and re-heat for 10-15 minutes. RISOTTO At a medium-high setting, heat 3 tbsp vegetable oil and saute onions until they shine, 3-5 minutes, add rice and stir until all kernels are coated in oil. Add half of the reconstitution liquid and reduce heat to low so that the mixture is a constant low bubble. Keep stirring occasionally Once the liquid has almost fully reduced, add half of remaining liquid, once almost all reduced again, add remaining liquid. Risotto will use between 2 and 2.5 times it's volume of liquid. Rice should be slightly crunchy in the middle. SERVICE Arrange Rositto in a deep bowl and place Quail on top of rice. Drizzle sauce on Quail and add shaved black truffle over rice. Top with a couple of drops of truffle oil and a spig of thyme.