Beet Risotto With Grilled Quail
Chef James MacDougall of Dartmouth’s La Perla Dining Room, offers his Risotto con Quaglia (Risotto with Grilled Quail). This presentation of stunning pink risotto made with beet juice is a dramatic flavour and colour contrast to the earthy succulence of the grilled quail.
| 1/2 cup | olive oil | 125 mL |
| 1 cup | unsalted butter | 250 mL |
| 8 cups | onion, finely chopped | 2 L |
| 8 cups | U.S. Arborio rice | 2 L |
Heat butter and olive oil over medium-high heat in a large rondeau. Add the onion and sauté until soft but not brown. Add the rice, stirring to coat with oil and cook until lightly toasted.
| 4 cups | dry red wine | 1 L |
| 6.5 quarts | chicken broth, hot | 6.5 L |
| 2 cups | beet juice | 500 mL |
| 1/2 cup | fresh rosemary, finely chopped | 125 mL |
| 2 tsp | salt and pepper | 10 mL |
| 2 cups | Grano Padano cheese, finely grated | 500 mL |
Add the red wine and 1 quart (1 L) of the chicken broth. Stir constantly until the rice has absorbed almost all of the liquid. Continue adding hot broth 2 cups (500 mL) at a time, stirring constantly until most of the liquid has been absorbed. Meanwhile, preheat a grill.
| 1/4 cup | olive oil | 50 mL |
| 4 tsp | coarse salt and pepper | 20 mL |
| 24 | quails, butterflied, semi-boneless | 24 |
When the grill is hot, lightly oil and season the quails and grill over medium-high heat, skin side down for 3 minutes. Turn the quails over and continue grilling until cooked through, about 2 minutes more. Set aside and keep covered. Once most of the broth has been absorbed and the rice is tender and creamy, stir in the beet juice, rosemary, salt and pepper and cook until the beet juice has been absorbed. Stir in the Grano Padano cheese. Arrange risotto and quail on a warm plate and serve immediately.
YIELD: 24 SERVINGS
Source www.riceinfo.com
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