Saffron and quail egg risotto with purple sprouting broccoli
- April 2014
- Serves 4
- Hands-on time 1 hour
Make the most of seasonal purple sprouting broccoli in this creamy spring risotto recipe.
- 25.5g (10.7g saturated)
- 69g (2g sugars)
Carnaroli risotto rice grains are slightly longer than the more common arborio rice. They have a higher starch content, resulting in a creamier risotto, and they keep their shape better during cooking.
You can cook and shell the quail eggs the day before, then chill overnight. Bring the eggs to room temperature before halving and serving. Quail eggs are fiddly to peel so it’s best to do so when you aren’t in a rush. If you cook and peel them in advance, you won’t have to factor them into your stirring-the-risotto time.
Roll any cooled leftover risotto into small balls, then open-freeze on baking sheets. Store them in the freezer in sealed bags. Defrost, coat in flour, egg and breadcrumbs, then deep-fry for the perfect nibble.
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