Pilaf with Georgian truffle and fried quail

A creamy risotto inspired by Georgian pilaf, enriched with the rich, earthy aroma of seasonal Georgian truffles and seared quail.
This dish brings together two culinary worlds: the warmth of Georgian home cooking and the refined art of risotto-making. The result is a dish with rich yet delicately balanced flavors—familiar yet surprising—that places the focus on ingredients of the highest quality, each of which tells its own story on the plate.

Pilaf with Georgian truffle and fried quail

Preparation Time

30-60 mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Mineral water Borjomi
Mineral water Borjomi

Goes with

Mineral water Borjomi

Tekuna Gachechiladze

Recipe author

Tekuna Gachechiladze

Ingredients

quail

443 gram

risotto rice

30 gram

Rice

70 gram

wheat

29 gram

Boiled wheat

70 gram

red onion

42 gram

White wine

9 milliliter

Demi-glace

70 gram

Parmesan

20 gram

Oil

30 gram

Crunch onion

5 gram

microgreens

2 gram

Salt

1 gram

pepper

1 to taste

step

droplet

1

chef

Sauté the finely chopped onion over low heat until it softens. Add the rice and toast lightly, then pour in the wine and cook until the liquid is completely absorbed.

step

droplet

2

chef

Gradually add the broth and cook the rice until al dente, stirring constantly.
Add the pre-cooked wheat, demi-glace, salt, pepper, and grated Parmesan. Stir well. Bake the quail legs until fully cooked.

Serve

droplet

3

chef


Place the risotto on a plate, top with the roasted quail legs, sprinkle with Parmesan, drizzle with demi-glace, and garnish with truffle.

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