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Hunter shiraz, quail and asparagus risotto

Ingredients

  • 30g butter
  • 1 red onion
  • ½ leek finely diced
  • 1 teaspoon chopped garlic
  • 1 teaspoon ginger
  • ¼ teaspoon fresh red chilli chopped
  • 2 cups arborio rice
  • 2 cups chicken stock, heated
  • 4 cups hunter shiraz
  • Grated parmesan, to taste
  • salt and pepper
  • 4 quails, butterflied and boned
  • 12 s pears asparagus, halved
  • 1 - 2 teaspoons butter, extra
  • 1 tablespoon chopped fresh rosemary, or other fresh herb
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Method

  1. Preheat oven to 180°C.
  2. Sweat onion, leek & spices in butter until soft, add rice, cook for 2 minutes.
  3. Stir and add the hot stock and wine gradually.
  4. Cook until rice is al-dente (about 15 minutes), fold in cheese, season to taste.
  5. Meanwhile seal quail in hot pan (30 seconds each side), finish in oven (8 minutes) until cooked. Rest for 2 minutes.
  6. Blanch asparagus and toss through butter.
  7. Serve risotto on warmed plates. Arrange asparagus and quail on top, garnish with herbs and serve.
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