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NOVA SCOTIA

Nova Scotia is a blend of dramatic scenery, fine food and friendly people that create a Maritime culture like no other. Drive, bike or hike the Cabot Trail, Canada’s great ocean highway stretching over 300 km along Nova Scotia’s northern shore. Take your pick of the more than 100 accessible sandy beaches where you can enjoy fresh water on pristine lakes or take a dip into the warmest saltwater in Atlantic Canada on the Northumberland Straight.

Chef James MacDougall of Dartmouth’s La Perla Dining Room, offers his Risotto con Quaglia (Risotto with Grilled Quail). This presentation of stunning pink risotto made with beet juice is a dramatic contrast to the earthy colour of the grilled quail.

“Rice takes on whatever flavour you intend it to. I feel it’s the only starch that will change colour beautifully and never tire of its endless possibilities. You could eat rice everyday and never have to make the same dish twice. Not to mention the health benefits.” ~ Chef James MacDougall
 

Risotto con Quaglia (Risotto with Grilled Quail)

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Risotto:    
2 tbsp olive oil 30 mL
1/4 cup butter 50 mL
2 cups finely chopped onions 500 mL
2 cups USA Arborio rice 500 mL
1 cup dry red wine 250 mL
7 cups chicken broth, divided 1.75 L
1/2 cup beet juice 125 mL
2 tbsp finely chopped rosemary 30 mL
1/2 tsp each, salt and pepper 2 mL
1/2 cup finely grated Grano Padano cheese 125 mL
     
Quail:    
1 tbsp olive oil 15 mL
1 tsp each, coarse salt and pepper 5 mL
6 butterflied semi-boneless quails 6
 

In a large saucepan, heat olive oil and melt butter over medium high heat. Cook the onion, without browning, until soft and translucent, about 7 minutes. Stir in rice and cook, stirring constantly until rice is completely coated in oils and begins to toast, about 2 minutes.

Add red wine and 2 cups (250 mL) of the chicken broth, stirring often, until rice has absorbed almost all of the liquid. Continue adding broth a 1/2 cup (125 mL) at a time, waiting until most of the liquid has absorbed each time. Repeat until all the broth has been used and rice is tender and creamy. Stir in beet juice, rosemary, salt and pepper. Let cook just until beet juice has been absorbed.

Lightly drizzle oil and sprinkle salt and pepper over the quails. Grill over medium high heat, skin side down for 3 minutes. Turn over and grill until cooked through, about 2 minutes more (longer for larger quails). 

Add Grano Padano cheese into risotto and stir. Arrange risotto and quail on plate and serve immediately.

Make 6 servings.
 

CHEF BIO: Initially honing his craft in top hotels and restaurants of France, Germany and Italy, Chef James MacDougall has been running professional kitchens for 16 years.

RESTAURANT BIO: The La Perla Dining Room opened its doors for the first time November 15, 1984 by founder, owner and namesake Pearl MacDougall. Chef James MacDougall, her son, who took charge of the kitchen in 1989, keeps this successful establishment flourishing. The much-lauded La Perla specializes in traditional Northern Italian cuisine.

La Perla Dining Room 
73 Alderney Drive Dartmouth, Nova Scotia B2Y 2N7