Roasted Quail with mushroom asparagus risotto

Firstly rub the quail with olive oil and season with salt and pepper
Oven bake at 220c for 25 minutes remove and allow to cool
When cooled strip the meat and break into small pieces

Combine olive oil and butter in a saucepan
When butter is melted add 2 sliced shallots, 2 diced garlic cloves and saute until clear
Then stir through 100gms of sliced oyster mushrooms and 50gms sliced swiss brown mushrooms
Stir until coated 1 cup arboria rice
Add 1 cup red wine simmer until liquid is almost gone
Then add hot chicken stock (1ltr) a ladleful at a time stirring until rice is tender
Then add in chopped and cooked asparagus and quail pieces
Lastly stir through parmesan cheese until melted

Serve topped with fried shallots.