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Recipes | Fruits & Vegetables


Farm Raised Quail with Roasted Root Vegetables and Farroto

by Chef Javier Plascencia

Serves 4



  1. Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
  2. In a saucepan, roast the root vegetables with butter, add salt and pepper to taste. In a separate saucepan, do the same to broccolini, asparagus and peas
  3. In a pot, lightly brown garlic cloves, shallot in olive oil, add rice and cover with vegetable stock. Stir constantly. When stock is consumed, cover again with stock and repeat process, until rice is al dente (about 20 minutes).
  4. Heat oven to 500oF, in a small baking sheet, put serrano chili and scallions to toast until charred, grind into ash. (This step can be made ahead)
  5. Confit quail in duck fat, seasoned with salt and pepper (This step can be made ahead)
  6. Sautee halved cipollini onions in oil until golden brown. Season and reserve.
  7. When rice is al dente, slowly stir in cubed butter and grated parmigiano-reggiano cheese. Add root vegetables, farro and season with salt to taste.
  8. FOR PLATING: Serve a bit of the risotto in a bowl, top with green vegetables, a piece of cipollini and quail. Dust with scallion/serrano ash. Decorate with pea tendrils.

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Published August 31, 2007