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How to prepare Risotto with strawberries and larded quail for Valentine’s Day | nnda | nnnn | RECIPES

February 14 is around the corner and many are thinking about what to do to celebrate the Valentine’s Day. If you were one of those who avoids going to a restaurant or going to crowded places, preparing a dinner at home is always a good option. To surprise your partner or friends with delicious and sophisticated dishes, here is an innovative proposal, it is the strawberry risotto and larded quail.

SEE ALSO | Cocktails to prepare at home for your partner or friends this Valentine’s Day

On this occasion, Ricardo Riders, teaching chef at the Institut Le Cordon Bleu, shares a recipe to fatten up at home the ones we want most and celebrate this day as special as it should be.


For the quail

  • 4 oz white or rose wine
  • 0.025 Kg Carrot
  • 0.025 Kg Celery
  • 0.025 Kg Onion
  • 0.025 Kg Poro
  • 0.001 Kg Nail
  • 0.050 Kg rolled bacon
  • 2 Und Quail of 250 to 300 gr

For strawberry risotto

  • 4 oz white or rose wine
  • 0.015 Kg garlic
  • 0.100 Kg of Grana Padano Parmesan
  • 0.025 Kg Onion
  • 0.200 Kg ripe strawberries
  • 0.250 Kg Arboreo rice
  • 0.350 Kg broth of av
  • 0.050 kg unsalted butter


  1. Clean the quails by removing excess fat and skin.
  2. Cut the carrot, onion, leek and celery into mirepoix.
  3. Add the quails with the wine and the cloves. Marinate for 1 hour chilled.
  4. Remove the quails from the marinade, trim the legs and wings and baste with the smoked bacon. Place on aluminum foil, making a seal to retain its juices. Bake for 20 min at 160 °C.
  5. For the risotto, finely chop the garlic and onion, melt the butter in a pot and sweat these ingredients.
  6. Then, add the rice and stir for 3 to 5 minutes on low heat. Deglaze with the wine and cook in cling film until the alcohol evaporates. Moisten with the bird broth, continue cooking and always stirring.
  7. When the rice is cooked to medium, add the chopped strawberries and continue cooking.
  8. Finish with salt, ground white pepper and Parmesan.
  9. We turn off the fire and add a cold cube of butter to give it shine and a creamy texture.
  10. Leave the bacon on the quail and serve them on a flat plate with their juices, garnish with this risotto and decorate with sliced ​​strawberries.
  11. Additional tip: Reserve the best strawberries for the final decoration of the dish. This will give the plate more color and a nice finish.
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