Three Cheese Whole Grain Risotto

2 scallions
2 garlic cloves
1 medium jalapeno
1 tablespoon olive oil
1 1⁄2 cups sorghum
6 cups water or stock
1 tablespoon butter
1⁄4 cup heavy cream
1⁄2 cup sharp cheddar cheese
1⁄2 cup Monterrey jack cheese
1⁄2 cup Colby jack cheese
Salt and Pepper

Sorghum Bourbon-Glazed Quail Medallions

6 large boneless quail breasts
6 slices thick-cut bacon
Toothpicks or skewers
1⁄4 cup sorghum syrup
1 tablespoon bourbon
1 teaspoon balsamic vinegar
1 teaspoon olive oil
Salt and pepper

1. Rinse the sorghum grain. Cut and discard the root ends of the scallion, slice thinly and separate white bottom and green top. Peel and mince the garlic. Remove the seeds from the jalapeno and nely chop. In a large pot, heat 1 tablespoon olive oil and add the white scallion bottoms, garlic and jalapenos. Cook, stirring frequently, for 1-2 minutes. 

2. Once scallions, garlic and jalapenos are aromatic, add 6 cups water or stock and salt and pepper to the pot. Bring to a rolling boil and add the sorghum grain. Let the grain cook on high for 5 minutes then reduce to medium, cover for 30-35 minutes. Reduce to low until water is absorbed.

3. While the grain is cooking, preheat the oven to 400. Wrap each quail breast with one slice of bacon and fasten with a toothpick. In a bowl, mix together sorghum syrup, whiskey, balsamic vinegar, 1 teaspoon olive oil and salt and pepper. Glaze the bacon-wrapped quail breasts on each side. Cook in the oven for 20-22 minutes. Glaze each quail breast again upon removal from the oven.

4. When the grain is cooked, add heavy cream, butter and cheese. Cook, stirring frequently, until the cheese is melted and the mixture is sticky. Salt and pepper to taste. Enjoy!