Garlic Risotto Recipe with Quail and Celeriac | olivemagazine

Ingredients

• 1/2 small celeriac diced into 1cm pieces
• olive oil
• 1 bulb garlic cloves peeled
• 1 sprig rosemary
• 1 shallot finely diced
• 1 leek finely diced
• 1 tsp thyme leaves
• 100g butter
• 400g risotto rice
• vegetable oil
• 1.5 litres chicken stock or vegetable stock
• 80g Berkswell or pecorino cheese finely grated
• a small handful flat-leaf parsley chopped
• 4 quail cleaned and spatchcocked (the butcher can do this for you with notice)