Roasted Pork Risotto With Fried Quail Eggs
Ingredients
- 1 lb boneless pork shoulder, trimmed and cut into 2-by-1/2-inch strips
- 0.5 tbsp cumin seed, toasted and ground
- 0.3 cup olive oil
- 6 tbsp butter
- 1 onion, thinly sliced
- 1 0.5 cup Arborio rice
- 0.5 cup white wine
- 3 cup chicken broth
- 2 cup thick-cut wild mushrooms (chanterelles, porcini, or shiitakes)
- 1 tsp fresh thyme
- 1 tsp finely chopped fresh parsley
- 6 quail eggs
Instructions
- 1
Season the pork with salt, pepper, and ground cumin. Whisk with olive oil and marinate for 2 hours under refrigeration.
- 2
Sear the pork strips in a hot cast-iron skillet over very high heat for 2 minutes on each side. Remove and rest for a few minutes.
- 3
Melt 3 tablespoons butter in a heavy saucepan. Add onions and saute for 4 minutes until softened.
- 4
Add the Arborio rice and cook for 3 minutes, stirring with a wooden spoon. Add the wine and bring to a boil.
- 5
Add broth 1/2 cup at a time, stirring vigorously and allowing each addition to evaporate before adding more. Cook for about 15 to 18 minutes until the rice is firm but tender.
- 6
Add the remaining butter, mushrooms, thyme, parsley, and the seared pork strips. Stir to incorporate.
- 7
Meanwhile, fry the quail eggs in a lightly oiled pan until the whites are set.
- 8
Serve the risotto in bowls topped with the fried quail eggs.