Roasted Pork Risotto With Fried Quail Eggs

Recipe Ingredients

1 lb	454g / 16oz	Boneless pork shoulder (Boston Butt) - trimmed, and
		Cut into 2" by 1/2" strips
		Salt - to taste
		Coarsely ground black pepper - to taste
1/2 tablespoon	7.5ml	Cumin seed - toasted in a dry
		Pan and ground
1/4 cup	59ml	Olive oil
6 tablespoons	90ml	Butter
1		Onion - thinly sliced
1 1/2 cups	240g / 8.5oz	Arborio rice
1/2 cup	118ml	White wine
3 cups	711ml	Chicken broth
2 cups	474ml	Thick-cut wild mushroom pieces
		(such as chanterelles, porchini, or
		Shiitakes)
1 teaspoon	5ml	Fresh thyme
1 teaspoon	5ml	Finely-chopped fresh parsley leaves
6		Quail eggs - fried

Recipe Instructions

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.

This recipe yields 6 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B11 broadcast 04-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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