This recipe can also be served as a main dish or as a gourmet dish to be added to a refined menu for parties.
In a pan with a little olive oil, brown the onion with the bay leaf.
When soft and well cooked without being browned, remove the onion and brown the salted and peeled quail.
When the quails have changed colour, but not completely roasted, remove them from the heat and prepare the oven at 180 degrees to finish cooking.
Toast the rice in the same pan and when it is hot added the cooked onion, bay leaf and add some white wine.
Evaporate the wine.
Add the stock in which you will melt the saffron and finish cooking the rice.
Meanwhile, roast the quail in a baking dish with the seasoning, do not over cook the quail as the meat will became too dry.
Over low heat add butter and parmesan cheese and stir the rice, it should not be too liquid or too dry, and add the salami cubes.
Plate as you please, place the quails on the rice and dress each plate with a few drops of balsamic vinegar.