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Bacon Wrapped Quail with Miso Risotto
A family favorite: juicy bacon wrapped quail with a rich and powerful risotto… with salty miso paste!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 987 kcal
Ingredients
- 8 quail legs
- 4 slices salted bacon
- 5,5 oz risotto rice (155 g)
- 1 cup vegetable stock (240 ml), warm
- 1 tbsp miso paste
- 3 tbsp fresh parsley chopped
- ½ small onion chopped
- 1 large garlic clove chopped
- 1- inch fresh ginger (2,5 cm)
- 1 tbsp unsalted butter
- 2 bay leaves
- 3 tbsp olive oil
- pepper
- salt
Instructions
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Slice the bacon lengthwise into long triangles. Place a quail leg on top.
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Wrap the quail legs in the bacon and place them on a baking tray. Then sprinkle the parcels with a little pinch of pepper and salt.
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Put the baking tray with the quails aside for now (keep them at room temperature). Transfer the onion and garlic to a large saucepan. Also add the bay leaves and ginger. Drizzle with the olive oil. Season with pepper.
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Place the pan over medium-high heat. Once hot, stir fry the onion and garlic for 3 minutes. Then add the rice.
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Stir and cook the rice for 4 more minutes. Then add a splash of the warm vegetable stock and the red miso.
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Stir and bring the rice to a good boil. Then turn the heat lower and gradually add the remaining vegetable stock.
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While the risotto is cooking, put the quail legs in the oven. Bake them in a preheated oven at 400°F (200°C) for 12 to 15 minutes until golden. Then turn them over halfway through cooking time. Keep an eye on the risotto. Once the rice is al dente, add the butter and parsley.
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Stir the risotto well. Check the seasoning of the risotto and add extra pepper or salt to taste. Then take the risotto off the heat. Once the quail legs are cooked, plate the risotto up and top with the quail. Serve immediately.
