Rizotto de Cailles (Quail Rizotto)

Ingredients

• Quails
• Fresh pork leaf fat
• White truffle
• Butter
• Rizotto
• Game fumet

Instructions

1. Pound fresh pork leaf fat and add the same quantity of white truffle.
2. Introduce a hazelnut-sized piece of this mixture into each quail.
3. Cook the quails in butter, in a casserole.
4. Add their fat to a Rizotto prepared in advance.
5. Dress the Rizotto in a timbale, keeping a hollow in the middle for the quails.
6. Place the quails in the hollow.
7. Deglaze with game fumet and baste the quails with it at the last moment.