Chef inspiration
Risotto al Vino Rosso e Petto di Quaglia Ripieno
Carnaroli rice, chianti wine, mushrooms, and quail shape this special, with a mellow grain character that carries the surrounding flavors, fruit-toned acidity, and aromatic lift.
The story
About the dish
Risotto al Vino Rosso e Petto di Quaglia Ripieno draws its character from Carnaroli rice, chianti wine, mushrooms, and quail. Slow cooking gives it time to soften, concentrate, and gather savory depth. The profile moves from a mellow grain character that carries the surrounding flavors in Carnaroli rice, through fruit-toned acidity and aromatic lift in chianti wine, to a woodsy, deeply savory note in mushrooms.
It is a reminder that northern Italy’s grain traditions extend well beyond pasta: rice and polenta are central to the cooking of the plains and Alpine foothills.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.