Quail, Mushroom And Watercress Risotto - cooking recipe

Ingredients

1/2 cup chicken stock
1 tbsp extra-virgin olive oil
2 None shallots, finely diced
1 cup Arborio rice
1/2 cup dry white wine
4 tbsp butter
8 None quail breasts
2 tsp thyme, chopped
5.25 oz chestnut mushrooms, trimmed
1 oz mozzarella, finely chopped
1/2 cup watercress, trimmed

Preparation

Pour stock into a medium saucepan and bring to a slow simmer on low.
Heat oil in a large, heavy-based saucepan on medium. Saute shallots 3-4 minutes, until tender. Add rice and cook, stirring, 1 minute.
Pour wine into pan and cook, stirring, 1 minute until absorbed. Add hot stock, one ladle at a time, stirring until all liquid has been absorbed before adding the next ladle. This will take 15-20 minutes. Rice should be tender, with a slight bite.
Meanwhile, melt 2 tbsp butter in a large frying pan on high. Sprinkle quail with thyme and season to taste. Add to pan, skin side down, and cook 1-2 minutes, until crisp and golden. Turn and cook another 1 minute. Remove from pan and cover with foil to keep warm.
Add mushrooms to same frying pan and saute 2-3 minutes, until tender and golden. Season to taste.
Remove rice from heat. Stir in the remaining 2 tbsp butter and the cheese. Season to taste. Cover with lid 2 minutes. Stir in the quail, mushrooms and watercress. Serve hot.