Wednesday , October 20 2021


By Jamie Moore, The White Horse Inn,


2 shallots
200g of butter
½ stick of celery
1 clove of garlic
250g of Arborio rice
2tsp of Parmesan cheese
1 lemon, juice and zest
200ml of Fever-Tree, Mediterranean Tonic Water
500ml of chicken stock
2 quails
25ml of Pell&Co Hopton Gin
500ml of rapeseed oil

Serves 4


For the risotto
Heat the stock in the pan. Meanwhile peel and finely chop the shallots, garlic and celery. In a separate pan, heat 100g of butter and gently fry off the shallots, garlic and celery for about 10 minutes, trying not to over-colour the mixture. Add the rice and stir. Add the tonic. Once cooked, add 1 ladle of warmed stock and good pinch of salt. Turn down the heat and keep stirring the mixture, adding more stock as needed until fully cooked. Finally, add the lemon zest and juice, remaining butter and Parmesan cheese, and stir

For the Quail
As the risotto is cooking, remove the breasts and legs of quail or ask your butcher to do this for you. Heat the rapeseed oil to 100°C and cook the legs on a low heat for around 30 minutes. Set aside. Drizzle a little more rapeseed oil into the pan and sear the quail breast (skin side down) for two minutes. Flip over and cook for a further minute. Add the leg to colour and then add gin to glaze both.

To assemble
Arrange on a plate, with the risotto, and garnish with pea shoots


Recipe published in Feast, issue 12.

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