Roasted pork risotto with fried quail eggs

4 servings

Ingredients

Quantity Ingredient
Salt
Coarsely ground black
Pepper
1 pounds Boneless pork shoulder
(Boston Butt) trimmed and
Cut into 2 inches
By 1/2-inch strips
½ tablespoon Cumin seed (toasted in a dry
Pan and ground)
¼ cup Olive oil
6 tablespoons Butter
1 Onion, thinly sliced
1½ cup Arborio Rice
½ cup White wine
3 cups Chicken broth
2 cups Wild mushrooms (such as
Chanterelles, porchini, or
Shiitakes,) cut
Into thick pieces
1 teaspoon Fresh thyme
1 teaspoon 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 ½ 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

EMERIL LIVE SHOW #EMIA57 SALUTING SOUTHERN CHEFS

Related recipes