Saffron and quail egg risotto with purple sprouting broccoli

Method

1. Bring a pan of water to the boil, then add the quail eggs and cook for 1-2 minutes. Remove with a slotted spoon and plunge immediately into a bowl of cold water.
2. Heat the oil and half the butter in a pan and gently fry the shallots over a low heat for 10 minutes or until soft. Add the rice and stir to coat in the buttery juices for a minute or so until the grains become translucent. Add the wine and stir until it has all bubbled away.
3. Add the saffron strands with a ladleful of hot stock. Keep stirring over a medium heat until all the stock has been absorbed, then add another ladleful of stock. Keep adding stock and stirring in this way until the rice is al dente and creamy.
4. Meanwhile, carefully peel the eggs and set aside (see tips). Bring a pan of water to the boil and cook the broccoli for 3-4 minutes or until just tender. Drain and refresh under cold water. Slice the stems and leaves finely and roughly chop the florets. Set aside.
5. Once the risotto is just cooked, stir in the broccoli, remaining butter and grated parmesan. Remove the pan from the heat, cover and leave to stand for 5 minutes before serving.