Quails stuffed with saffron risotto

1. Stage

Prepare the risotto: The vegetable broth must be hot (I cook it with onions, carrots and celery). Peel the onions and finely chop them.

2. Stage

Heat 2 tablespoons of butter in a pan with a thick bottom, fry the onion over low heat for 3 minutes, add 3 tablespoons of hot broth and simmer for 10 minutes.

3. Stage

Add the rice to the onion, warm it for 2 minutes, pour half of the wine into the rice, let the alcohol evaporate

4. Stage

Then add broth one ladle at a time and cook the rice, stirring occasionally. Dissolve the saffron in one ladleful of hot broth and add to the rice. Cook rice for 14 minutes until al dente, season with salt.

5. Stage

Turn off the rice, after 2 minutes add 1 tablespoon of butter and Parmesan, stir the risotto, cover and let rest for 2 minutes, then stir again and place on a plate to cool for 10 minutes.

6. Stage

Wash the quails, dry them with paper towel, and pepper them.

7. Stage

Stuff the quails with risotto and sew them up.

8. Stage

Place a sage leaf on the breast of each quail, wrap with bacon, secure the bacon with a toothpick.

9. Stage

In a wide pan with a thick bottom (wide enough to fit all the quail in one layer), heat 2 tablespoons of butter and fry the quails until golden.

10. Stage

Salt a little, as the bacon is salty, pour in the remaining wine, increase the heat, let the alcohol evaporate, reduce the heat, cover and cook for 5 minutes. After 5 minutes, remove bacon and sage, add 2 ladles of broth, cover and stew for 30 minutes. Transfer the finished quail to a plate, cover with foil. Melt a piece of butter in a pan, add 1 tablespoon of flour without a hill, mix, add 1 ladle of broth and cook the sauce on low heat, stirring to prevent lumps. Remove the strings from the quails and serve with the sauce. Bon appetit!