Roasted Pork Risotto With Fried Quail Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| Salt | ||
| Coarsely ground black pepper | ||
| 1 | lb | Boneless pork shoulder |
| Boston Butt trimmed and | ||
| cut into 2 inches by | ||
| 1/2-inch strips | ||
| 1/2 | T | Cumin seed, toasted in a |
| dry pan and ground | ||
| 1/4 | c | Olive oil |
| 6 | T | 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 | t | Fresh thyme |
| 1 | t | Finely chopped fresh parsley |
| leaves | ||
| 6 | Fried quail eggs |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB11, SALUTING SOUTHERN CHEFS 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 Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3584
Calories From Fat: 1660
Total Fat: 184.6g
Cholesterol: 464.4mg
Sodium: 2895.2mg
Potassium: 2819.8mg
Carbohydrates: 331.4g
Fiber: 5g
Sugar: 61g
Protein: 118.9g