Make as many as you have quails and stuff each one. With other slice of pancetta wrap the outside of
the quail andput them in a pan with oil butter and garlic, sear on all sides. Add 2 extra boned quails to
be used as the base of the risotto. Continue cooking by adding the dry wine, whenis absorbed it adds
some of the stock lower the flame and slow cook until ready. In a large saucepan add 2 tablespoons of
olive oil and garlic add the Vialone Nano stir and coat the grains for 2-3 minutes. In another pot put
remaining stock and quail cooking juice and bring to the boil, cover and keep on slow simmer. Begin
adding 1 cup at a time of the stock to the rice, stirring continuously until the stock has been absorbed
and the rice becomes dry. Repeat this procedure until your rice becomes al dente about 15min.
Halfway through this procedure add the meat of the boned quails. When the rice is ready serve by
arranging the rice in a nest shape and place a quail in the centre.