Recipe by @mabka.it

Ingredients for 3 people

• 210 g of risotto rice
• 15 dried cherry tomatoes in oil
• 3 tablespoons of taggiasca olives
• 2 quail breasts @quajaveneta
• White wine to taste.
• Olive oil
• Halls
• Chives
• 500 ml of vegetable broth

Proceedings

1. Clean the quail breasts, cut them into small pieces, salt them and brown them in a pan with oil.
2. Slice the sun-dried tomatoes thinly and put them in the pan with the quail meat.
3. Add the olives and cook about 20 minutes, adding water if needed.
4. Separately, prepare the risotto by toasting the rice, deglazing it with white wine and cooking it at a low temperature, adding stock from time to time.
5. In the last 5 minutes of cooking the rice, add the seasoning as well, stirring it well.

Enjoy your meal!

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