Start by boning the quail’s breasts and cut them into 3 pieces, also separate the legs.
Brown the pieces of quail in a casserole over a medium-high heat. Season with salt and pepper and once browned, remove them.
In the same casserole with oil, fry the onion and leek, which we have previously cut into small pieces.
Once the onion and leek are soft, add the morels and turn the heat up.
After a few minutes, add the quails and cook for 2 minutes over a medium heat.
Then add the rice and add the poultry stock as the rice requires. When the rice has been cooking for 15 minutes, take it off the heat and add a few cubes of cold butter.
Finally, add the grated Parmesan and finish buttering.
