Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 40 min
Prep:
2 hr 10 min
Cook:
30 min
Yield:
6 appetizer 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 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

Directions

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.

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