Preheat the oven to 200°C.
Boil the port and beef stock in a pan and simmer until reduced by two thirds.
Heat a frying pan and melt 25g of butter.
Season quails, stuff with thyme, and fry in batches until golden.
Melt 25g of butter in a casserole dish and soften the leeks, turnips, carrots, fennel, and garlic.
Place quail over vegetables, add reduced sauce, and bake for 15-20 minutes.
Simmer chicken stock in a clean pan.
Sauté onion, garlic, and 25g of butter in a saucepan until soft.
Stir in rice and cook for one minute to coat with butter.
Add Muscat and simmer until liquid is reduced by half.
Add warm stock gradually, stirring until each ladleful is absorbed and rice is tender.
Stir in grapes, 25g of butter, and parmesan then season to taste.
Remove quail to rest and plate the vegetables.
Reduce the casserole sauce by half, whisk in 25g of butter, and season.
Serve the quail on vegetables with the sauce and a portion of risotto.