Stuffed Quail on Red Wine Risotto

For the stuffed quails on red wine risotto, first wash the melanzani and cut in half lengthwise. Salt the cut surfaces and let them stand for 20 minutes.

Place the dumpling bread in a bowl. Bring the milk to a boil, pour it over the dumpling bread and let it sit for about 10 minutes. Meanwhile, peel and finely dice the shallot.

Sauté in hot olive oil until translucent and add to the dumpling bread. Mix with the marjoram and the egg and season with salt and pepper. Rinse the quails, dab dry, season inside and out and stuff with the mixture. Tie into shape with kitchen twine.

Preheat the oven to 200 °C top and bottom heat. Place the quail and the melanzani, dabbed dry, in the oven for about 30 minutes.

For the risotto, peel and finely dice the shallot and garlic. Heat the olive oil in a pot and sauté the shallot, garlic and rice. Deglaze with the red wine and let it boil down until the rice has almost completely absorbed the wine.

Add 1-2 ladles of soup to the risotto and cook over medium heat, stirring, for 15-20 minutes with some bite left. As you do this, gradually add the rest of the soup. Stir in the Parmesan cheese and season to taste with salt and pepper.

Spread the risotto as a bed on plates, arrange quails and melanzani on top. Garnish the stuffed quails on red wine risotto with fresh rosemary and serve.

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