12 quail breasts
1½ cups rice
Salt and Pepper
¼ cup olive oil
1 onion, peeled and chopped
6 cups good strong chicken stock
Balsamic vinegar
1 cup of white wine
2 cloves garlic crushed
For Pesto
50g unsalted butter
½ cup chopped basil leaves
60g pine nuts, lightly pan roasted
salt & pepper
100g grated parmesan
3 cloves garlic, crushed
60ml olive oil
some fresh basil leaves for decoration
Bring chicken stock to the boil and reduce on simmer to approx 70%.
Heat olive oil in large saucepan. Add onion, garlic and sauté for 2-3 minutes. Add rice and stir for few minutes. Add white wine. Add stock, one ladle at a time, and simmer over low heat.
Repeat until rice is cooked. Adjust seasoning. Set aside and keep warm.
Place basil, pine nuts, garlic, salt & pepper into food processor. Blend to a paste. Add parmesan and olive oil. Blend again. Stir this into rice.
In a frying pan, melt 50g of butter. Sautee quail breasts, 2 minutes on each side.
