Roasted Pork Risotto with Fried Quail Eggs

Name: Roasted Pork Risotto with Fried Quail Eggs
Prep time: P0Y0M0DT2H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 6 appetizer servings
Cuisine: american
Ingredients: Salt; Coarsely ground black pepper; 1 pound boneless pork shoulder (Boston Butt) trimmed and cut into 2 inches by 1/2-inch strips; 1 pound boneless pork shoulder (Boston Butt) trimmed and cut into 2 inches by 1/2-inch strips; 1/2 tablespoon cumin seed (toasted in a dry pan and ground); 1/4 cup olive oil; 6 tablespoons butter; 1 onion, thinly sliced; 1 1/2 cups Arborio Rice; 1/2 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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Roasted Pork Risotto with Fried Quail Eggs

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Yield: 6 appetizer servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

812

Total Fat

51

Saturated Fat

19

Carbohydrates

49

Dietary Fiber

3

Sugar

4

Protein

35

Cholesterol

217

Sodium

972

Total: 2 hr 40 min
Prep: 2 hr 10 min
Cook: 30 min

Yield: 6 appetizer servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

812

Total Fat

51

Saturated Fat

19

Carbohydrates

49

Dietary Fiber

3

Sugar

4

Protein

35

Cholesterol

217

Sodium

972

Total: 2 hr 40 min
Prep: 2 hr 10 min
Cook: 30 min

Ingredients

Salt

Coarsely ground black pepper

1 pound boneless pork shoulder (Boston Butt) trimmed and cut into 2 inches by 1/2-inch strips

1/2 tablespoon cumin seed (toasted in a dry pan and ground)

1/4 cup olive oil

6 tablespoons butter

1 onion, thinly sliced

1 1/2 cups Arborio Rice

1/2 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 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.