To do it for 12 guests, you need :
For the meat : 12 quails, 12 mandarins, 6 vanilla pods, 6 tablespoon of honey, 6 tablespoon of oil, 1.5 oz of butter, salt and pepper.
Preheat your oven at 400 °F. In a big frying pan, warm the butter and roast the quails on each side. Peel the mandarins and separate the pieces of the fruits. Cut each vanilla pods in two, take all the vanilla powder and put it in a bowl. Add and mix in the bowl the oil and the honey with the vanilla.
In an oven plate, put the quails with the mandarins around. Baste the meat and mandarins with the vanilla sauce. Put the plate in the oven for 20 minutes. During that time, don’t forget to baste the dish with its own juice (every five minutes). It’s cooked, you can serve it.
For the risotto : 17 oz of rice ( round rice for risotto), 2 onions, 4 cups of vegetable broth, 2 oz of crushed hazelnuts, 4 tablespoons of white wine, 1 oz of butter, 3 tablespoons of olive oil, salt and pepper.
Prepare the risotto. Warm the vegetable broth. Peel and slice thinly onions. Warm the oil and the butter in a frying pan wok. Make in the frying pan the rice return and the onions until they are translucent. Add the white wine and cook it until the wine is completely absorbed. Add a ladle of broth in the rice, mix slowly and cook until all the liquid is absorbed. Continue to cook it slowly 20 minutes. During that time, add the broth each time the rice had absorbed it. Add salt and pepper at your convenience.
In an other frying pan, roast the crushed hazelnuts for 5 minutes. Add it in the risotto and mix slowly. The risotto is ready.
Bon appétit !