Roasted Pork Risotto with Fried Quail Eggs Recipe

Name: Roasted Pork Risotto with Fried Quail Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; Coarsely ground black pepper; 1 pound boneless pork shoulder (Boston Butt) trimmed and cut into 2 inches by 1/2-inch strips; 1/2 tablespoon cumin seed (toasted in a dry pan and ground); 1/4 cup olive oil; 6 tablespoons butter; 1 onion, thinly sliced; 1 1/2 cups Arborio Rice; 1/2 cup white wine; 3 cups chicken broth; 2 cups 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

Servings: persons

Salt
Coarsely ground black pepper
1 pound boneless pork shoulder (Boston Butt) trimmed and cut into 2 inches by 1/2-inch strips
1/2 tablespoon cumin seed (toasted in a dry pan and ground)
1/4 cup olive oil
6 tablespoons butter
1 onion, thinly sliced
1 1/2 cups Arborio Rice
1/2 cup white wine
3 cups chicken broth
2 cups 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

1
Season the pork with salt and pepper.
2
In a mixing bowl, whisk the cumin and olive oil together.
3
Place the meat in a glass baking dish.
4
Pour the marinade over the meat and marinate for 2 hours, under refrigeration.
5
Sear in a hot cast iron skillet over very high heat for 2 minutes on each side.
6
Remove from the pan and allow to rest for a couple of minutes.
7
Melt 3 tablespoons of the butter in a heavy saucepan.
8
Add the onions and saute for 4 minutes, or until softened.
9
Add the rice and cook for 3 minutes, stirring with a wooden spoon.
10
Add the wine and bring to a boil.
11
Add 1/2 cup of the stock and stir vigorously with a wooden spoon and allow to simmer and evaporate before adding more broth.
12
Continue cook, adding broth as needed.
13
After 15 minutes, begin tasting for correct doneness-firm but tender.
14
Add the remaining 3 tablespoons of butter, the mushrooms and roast pork.
15
Season with salt and pepper.
16
Mix thoroughly.
17
Garnish with thyme, parsley and the fried quail eggs.

1364

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salt, Coarsely ground black pepper, 1 pound boneless pork shoulder (Boston Butt) trimmed and cut into 2 inches by 1/2-inch strips, 1/2 tablespoon cumin seed (toasted in a dry pan and ground), and more.

Yes, Roasted Pork Risotto with Fried Quail Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pork Risotto with Fried Quail Eggs

How did you like this recipe?

Frequently Asked Questions