Saffron and Wild Mushroom Risotto

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

I really like Risotto, but for some reason my mom does not. So I'm going to challenge her to make risotto, but without a recipe (because she doesn't really use/need them) and just using my photos, to make risotto.
PS. You can use Korean rice, and make any kind of risotto (even Mexican) so don't delay!

Quail with Saffron Risotto

When I saw two cute quails I just had to buy them. The butcher took the back bone out for me so they cooked up so fast. Not everyone likes 'small birds' feel free to use chicken or enjoy the risotto on its own.
Tarragon Lemon Quail
Wash the quail and make sure all the feathers are out. Season inside and out with salt, pepper, chopped tarragon and lemon. Rub a drop of olive oil to the outside and drop in a very hot grill pan, 5 min a side. My quail were very small and the bones were out, if yours are bigger pop them into a hot oven for 30 min.

Saffron Risotto
Risotto should be made with a short grain rice like Arborio, but it is possible to use a medium grain rice. I used 2 cups of Arborio. And yes you have to stand next to the pot the whole time stirring and stirring, its worth it!

Finely chop one onion.
In a pot with 1 tsp olive oil and 1 tsp butter saute the onions.
Add the rice stirring until the rice is glossy or translucent.
Add 1/2 white wine and a pinch of saffron.
Once the wine is absorbed add 2 cups or more of warm broth one ladle at a time adding more only after the rice has taken in the liquid.
Finish with 1 cup of frozen peas and 2 Tbs of chopped fresh tarragon. Top with the small bird, or some Parmesan.