Quail, Mushroom And Watercress Risotto

• 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

1. Pour stock into a medium saucepan and bring to a slow simmer on low.
2. Heat oil in a large, heavy-based saucepan on medium. Saute shallots 3-4 minutes, until tender. Add rice and cook, stirring, 1 minute.
3. 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.
4. 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.
5. Add mushrooms to same frying pan and saute 2-3 minutes, until tender and golden. Season to taste.
6. 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.

chicken stock, extravirgin olive oil, shallots, arborio rice, white wine, butter, quail breasts, thyme, mushrooms, mozzarella

Taken from recipes-plus.com/api/v2.0/recipes/25319 (may not work)