Risotto with Saffron, Quail Breast and White Truffle




Rating: 3.72 / 5.00 (86 Votes)


Total time: 30 min

Servings: 4.0 (servings)

Ingredients:












Instructions:

For the risotto with saffron, quail breast and white truffle, brown a tablespoon of finely chopped onion in the oil. Then add the rice and sauté.

Add the white wine, let it boil down and add the boiling hot soup, stir.

Infuse the saffron threads with a little hot soup, then add to the rice pot and let everything finish cooking.

Stir the risotto with butter and Parmigiano until creamy. Arrange on warm plates.

Fry the quail breasts in butter until golden, spread on the risotto and sprinkle with white truffle lamellae.

Serve the risotto with saffron, quail breast and white truffle.

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