- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 35 minutes
- Effort: medium
- 100 g butter
- 1 clove garlic, finely chopped
- 1 onion, finely chopped
- 1 leek, finely chopped
- 250 g arborio risotto rice
- 1 glass of white wine
- 1.2 litres hot vegetable stock
- 1 bunch of parsley
- 8 quail's eggs, soft-boiled
- 1 bag of spinach leaves
- 4 tbsp olive oil
- 50 g parmesan, freshly grated, plus extra to serve
- 100 g gorgonzola cheese, diced
Tips and Suggestions
No need to add salt to this recipe as the reduced stock, the gorgonzola and the parmesan are all salty.
1. Melt 50g of the butter in a frying pan over a low heat and gently fry the garlic, onion and leek until softened.
2. Add the rice, stir well and cook for 2-3 minutes until the rice is buttery and glazed.
3. Add the wine then increase the heat to bring the mixture to the boil.
4. Start to add the hot vegetable stock to the mixture 2 ladles at a time and stir constantly. Continue to do this for 5 minutes adding more stock as the rice absorbs the liquid in the pan and thickens.
5. After 15 minutes add the spinach and stir. Remove from the heat, stir in the remaining butter, Parmesan and Gorgonzola and stir vigorously. The risotto should be a rich creamy consistency (if it is a little too thick add a bit more stock).
6. Peel the quails' eggs and cut them in half. Pour the risotto onto warmed heatproof plates and garnish with the quails' eggs. Sprinkle with Parmesan, parsley, and drizzle with olive oil.
7. Flash under a hot grill for 30 seconds, finish with a good twist of black pepper, and serve immediately.
Rate This Recipe