Prepare risotto: vegetable Broth needs to be hot (I make it from onions, carrots and celery). Peel the onion, finely chop.

In a frying pan with a thick bottom heat 2 tbsp of butter on low heat fry the onion for 3 minutes, add 3 tbsp. spoons of hot broth and on slow fire saute 10 minutes.

Add the rice to the onions, heat for 2 minutes, pour the rice half of the wine, allow to evaporate the alcohol

Then one ladle to add the broth to cook the rice, stirring occasionally. In one ladle of hot broth to dissolve the saffron and add to rice. To cook the rice for 14 minutes until al dente, season with salt.

Turn off the rice after 2 minutes, add 1 tablespoon butter and Parmesan and stir the risotto, cover and let rest for 2 minutes and then stir again and place on a plate to cool for 10 minutes.

Quail wash, dry with paper towel and season.

Quail risotto to stuff and sew.

On the breast of each quail put on a leaf of sage, wrap in bacon, secure the bacon with a toothpick.

In a wide saucepan with a thick bottom (wide, to fit all the quail in one layer) heat 2 tbsp of butter, fry the quail until Golden brown.

Salt a little as the bacon is salty, pour the remaining wine, increase the fire to let the alcohol evaporate, reduce heat, cover and cook 5 minutes. After 5 minutes remove the bacon and sage and add 2 ladle of broth, cover and simmer for 30 minutes. Quails ready to shift into a bowl, cover with foil. In a pan melt a knob of butter, add 1 tbsp. flour without slides, stir, add 1 ladle of broth and on slow fire to cook the sauce, stirring to avoid lumps. From the birds remove the bone, serve with sauce. Bon appetit!