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Roasted Pork Risotto With Fried Quail Eggs
1
Pound 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 Cumin seed; toasted in a dry
Pan and ground
1
6
1
1
1
3
2
1
1
6
/4 Cup Olive oil
Tablespoon Butter
Onion; thinly sliced
−1/2 Cup Arborio rice
/2 Cup White wine
Cup Chicken broth
Cup Thick−cut wild mushroom pieces (such as chanterelles; porchini, or Shiitakes)
Teaspoon Fresh thyme
Teaspoon Finely−chopped fresh parsley leaves
Quail eggs; fried
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.
Roasted Pork Risotto With Fried Quail Eggs
526
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