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
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