Garlic Risotto Recipe with Quail and Celeriac
Try our easy but impressive recipe for quail, confit garlic and celeriac risotto from Oldroyd's restaurant in London.
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Cooking tools:
- Griddle
- Grater
- Oven
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Aluminum foil
- Plate
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 1/2 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)
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