Recipe - Roasted Pork Risotto With Fried Quail Eggs

Salt
Coarsely ground black pepper
1 pound Boneless pork shoulder;
(Boston Butt) trimmed and
cut into 2 inches by
1/2inch strips
One half tablespoon Cumin seed; (toasted in a
dry pan and ground)
One fourth cup Olive oil
6 tablespoon Butter
1 Onion; thinly cut or sliced up
1 One half cup Arborio Rice
One half cup White wine
3 cup Chicken broth
2 cup Wild mushrooms; (such as
chanterelles, porchini, or
shiitakes,) cut into thick
pieces
1 teaspoon Fresh thyme
1 teaspoon Finely chopped fresh parsley
leaves
6 Fried quail eggs

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 One half 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 donenessfirm 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 recipeludigest by molony molony@scsn.net on Feb 24, 1998