Tenute Tomasella

Risotto mantecato Mantecato pumpkin and rosemary risotto with quail thighs in marsala

Peel the pumpkin, cut into large pieces and boil in slated water. Drain and dry in the oven (It is better if prepared the previous day). Mash the pumpkin pieces. Brown the quail legs evenly in a frying pan and pour on a little Marsala. Place in a baking dish, cover and finish the cooking in the oven. Add the Marsala to the meat juices in the pan and reduce it to a slightly thick stock. Lightly fry the onions, toast the rice for a minute and pour in a little white wine. When the wine evaporates, continue the cooking process with the stock. When the rice is half cooked add the mashed pumpkin, and just before it is completely cooked add grated parmesan cheese and a knob of fresh butter. Serve on heated plates, placing a quail thigh on top glazed with the Marsala sauce.