Roasted Pork Risotto With Fried Quail Eggs Recipe

Roasted Pork Risotto With Fried Quail Eggs Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
Salt,
Coarsely ground black,
Pepper,
1 lbs: Boneless pork shoulder,
, (Boston Butt) trimmed and
Cut into 2 inches,
By 1/2-inch strips,
1/2 tbsp: Cumin seed, (toasted in a dry
Pan and ground),
1/4 cup: Olive oil,
6 tbsp: Butter,
1: Onion, thinly sliced
1 1/2 cup: Arborio Rice,
1/2 cup: White wine,
3 cup: Chicken broth,
2 cup: Wild mushrooms, (such as
Chanterelles, porchini, or
Shiitakes, ) cut
Into thick pieces,
1 tsp: Fresh thyme,
1 tsp: Finely chopped fresh parsley,
Leaves,
6: Fried quail eggs,

Directions:

Season the pork with salt and pepper. In a mixing bowl, whisk the
cumin and olive oil together. Place the meat in a glass baking dish.
Pour the marinade over the meat and marinate for 2 hours, under
refrigeration. Sear in a hot cast iron skillet over very high heat
for 2 minutes on each side. Remove from the pan and allow to rest for
a couple of minutes. Melt 3 tablespoons of the butter in a heavy
saucepan. Add the onions and saute for 4 minutes, or until softened.
Add the rice and cook for 3 minutes, stirring with a wooden spoon.
Add the wine and bring to a boil. Add 1/2 cup of the stock and stir
vigorously with a wooden spoon and allow to simmer and evaporate
before adding more broth. Continue cook, adding broth as needed.
After 15 minutes, begin tasting for correct doneness-firm but tender.
Add the remaining 3 tablespoons of butter, the mushrooms and roast
pork. Season with salt and pepper. Mix thoroughly. Garnish with
thyme, parsley and the fried quail eggs.

Yield: 6 appetizer servings

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Source from luhu.jp