Wirtschaft zur Rosenburg, Stans

Host Lukas Christen and Chef Pascal Billo from the Wirtschaft zur Rosenburg in Stans present:

Quail Breasts with Pumpkin Risotto and Beer Reduction

For 4 people

Quail Breasts

4 quail breasts

Salt, pepper

A pinch of smoked salt

Season the quail breasts with salt and pepper. Sear them on all sides for about 4 minutes, then keep warm.
 

Pumpkin Purée

300 g butternut squash

2 onions

10 cloves

Salt

Olive oil

Peel the squash and cut it into large chunks. Marinate the onions and squash with olive oil, then wrap them in aluminum foil. Roast in the oven at 180°C (350°F) for 20 minutes. Remove from the foil and blend into a fine purée using an immersion blender.

Risotto

240 g risotto rice

2 dl vegetable stock

0.5 dl white wine

Butter

Parmesan

Olive oil

Heat some olive oil in a pan. Add the rice and sauté until translucent. Deglaze with white wine and let it reduce. Gradually add warm vegetable stock, stirring constantly, until the rice is cooked but still al dente. Stir in 2/3 of the pumpkin purée and finish the risotto with butter and parmesan.

Beer Reduction

3 dl Appenzeller beer (Black Kristall)

50 g sugar

Bring the beer and sugar to a boil and reduce by half.

Amaretti Crumble

30 g Amaretti, crumbled

10 g butter

A pinch of salt

Melt the butter in a pan. Add the amaretti and salt, stirring until all the liquid is absorbed. Allow to cool.

Plating

Distribute the risotto on the plates. Slice the quail breasts, season with smoked salt, and arrange them on the risotto. Add the remaining pumpkin purée and drizzle with the beer reduction.

As a pairing for the quail breasts with pumpkin risotto and beer reduction, Wirtschaft zur Rosenburg recommends the Vino Nobile di Montepulciano from Boscarelli in Tuscany.

Our tasting note

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