Roast quail with parsley risotto

This makes a substantial first course, before a lighter fish main course maybe, or a good lunch with salad leaves. The heart of the dish is the risotto, which is finished differently from the standard saffron job, and gives a fresher taste - like hedge trimmings but nicer. The roast quail is a good foil to the rice, but could be replaced with other poultry if quail is hard to find.