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The recipe of the month


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Recipe developed by Materne Koestel, former chef of the House of Edouard Artzner.

Level of difficulty : **


Ingredients to serve 4

- 2 packs of smoked quail legs

- 200 g Arborio rice

- 20 cl dry white wine

- 15 cl fresh cream

- 1 onion

- 60 g parmesan

- 400 g green asparagus

- 1 bunch of wild asparagus

- Oil

- Vegetable stock (about 15 cl.)


- Cook the green asparagus and the wild asparagus in salted water.

- Peel the onion, chop it and brown it in the oil. When your onion is nice and golden, add the rice and cook until it is translucent.

- Pour in the white wine and cook on a low heat, stirring until it is absorbed. Gradually add the stock, waiting until a small quantity is absorbed each time before adding more, stirring all the while with a spatula. This will take 15 to 20 minutes.

- When the rice is cooked, take it off the heat. Add the parmesan and the fresh cream, then mix to obtain a creamy risotto.

- To finish off your risotto, gently stir in the green asparagus cut into pieces.

- Heat the quail legs in a frying pan without adding any fat and prepare the plates.


Tips :

- When the asparagus is cooked, plunge it into icy water so that it retains its bright green colour.

- For a smart presentation of your risotto, use a mould to shape it into a regular dome.