Roasted Pork Risotto With Fried Quail Eggs
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Roasted Pork Risotto With Fried Quail Eggs
  Pork    Risotto    Fried    Eggs  
Last updated 6/12/2012 1:00:00 AM. Recipe ID 23025. Report a problem with this recipe.
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      Title: Roasted pork risotto with fried quail eggs
 Categories: E.
      Yield: 4 Servings
           Coarsely ground black
      1 lb Boneless pork shoulder
           (Boston Butt) trimmed and
           Cut into 2 inches
           By 1/2-inch strips
    1/2 tb Cumin seed (toasted in a dry
           Pan and ground)
    1/4 c  Olive oil
      6 tb Butter
      1    Onion, thinly sliced
  1 1/2 c  Arborio Rice
    1/2 c  White wine
      3 c  Chicken broth
      2 c  Wild mushrooms (such as
           Chanterelles, porchini, or
           Shiitakes,) cut
           Into thick pieces
      1 ts Fresh thyme
      1 ts Finely chopped fresh parsley
      6    Fried quail eggs
  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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Recipe ID 23025 (Apr 03, 2005)

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