Fresh Pea And Morel Mushroom Risotto With Grilled Quail Recipes

FRESH PEA AND MOREL-MUSHROOM RISOTTO WITH GRILLED QUAIL

Fresh Pea And Morel-Mushroom Risotto With Grilled Quail image

Provided by Molly O'Neill

Time 3h

Yield Four servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 cup dry white wine
1/2 cup grated lemon rind
1/2 cup fresh thyme leaves
1/2 cup fresh oregano leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
4 quail
2 teaspoons butter
1 onion, peeled and minced
6 cups chicken broth, homemade or low-sodium canned
1 1/2 cups Arborio rice
1 cup white wine
1 1/2 cups fresh peas
1 cup fresh morel mushrooms
1/2 cup chopped Italian flat-leaf parsley leaves

Steps:

Combine the olive oil, wine, lemon rind, thyme, oregano, salt and pepper in a bowl. Add the quail and marinate for 2 hours. Prepare the grill. Cook quail over hot coals until medium rare, about 3 to 4 minutes per side. Set aside.
Heat 1 teaspoon of the butter in a heavy-bottomed skillet or pot. Add the onion, season lightly with salt and pepper to taste, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
Add the rice to the onion and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time and stirring constantly. After 15 minutes, add the white wine. After 5 more minutes, add the peas and mushrooms. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
Stir in the parsley. Divide the rice among 4 warmed plates. Place the quail in the center and serve.

Nutrition Facts : @context http, Calories 955, UnsaturatedFat 23 grams, Carbohydrate 101 grams, Fat 34 grams, Fiber 15 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 12 grams, TransFat 0 grams

MUSHROOM AND PEA RISOTTO

Mushroom and Pea Risotto image

My very first risotto recipe and I must say, it's pretty legit. Rich and creamy with loads of mushrooms, peas, and cheese. Absolutely delicious and honestly, quite easy to whip up. Serve and garnish with additional grated cheese and chopped parsley.

Provided by Jonathan Charbz

Categories Risotto

Time 1h

Yield 6

Number Of Ingredients 18

Ingredients

4 cups vegetable broth
4 cups low-sodium vegetable broth
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 medium yellow onion, minced
4 cloves garlic, crushed and minced
½ teaspoon red pepper flakes
sea salt and cracked black pepper to taste
2 cups cremini mushrooms, sliced
¾ cup shiitake mushrooms, sliced
1 teaspoon chopped fresh thyme
½ teaspoon ground thyme
2 cups Arborio rice
1 large bay leaf
½ cup dry white wine
1 cup frozen peas
1 cup shredded Pecorino Romano cheese
⅓ cup chopped fresh parsley

Steps:

Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 77 g, Cholesterol 30.8 mg, Fat 16.5 g, Fiber 4.1 g, Protein 15.7 g, SaturatedFat 6.8 g, Sodium 728.2 mg, Sugar 5.4 g

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