Hunter shiraz, quail and asparagus risotto

• serves

  4

• cook

  30 minutes

Ingredients

30g butter

1 red onion

½ leek finely diced

1 teaspoon chopped garlic

1 teaspoon ginger

¼ teaspoon fresh red chilli chopped

2 cups Arborio rice

2 cups chicken stock, heated

4 cups Hunter Shiraz

grated parmesan, to taste

salt and pepper

4 quails, butterflied and boned

12 spears asparagus, halved

1 - 2 teaspoons butter, extra

1 tablespoon chopped fresh rosemary, or other fresh herb

Instructions

Preheat oven to 180°C.

Sweat onion, leek & spices in butter until soft, add rice, cook for 2 minutes.

Stir and add the hot stock and wine gradually.

Cook until rice is al-dente (about 15 minutes), fold in cheese, season to taste.

Meanwhile seal quail in hot pan (30 seconds each side), finish in oven (8 minutes) until cooked. Rest for 2 minutes.

Blanch asparagus and toss through butter.

Serve risotto on warmed plates. Arrange asparagus and quail on top, garnish with herbs and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.