Ingredients Jump to Instructions ↓

  1. Salt

  2. Coarsely ground black pepper

  3. 1 pound boneless pork shoulder (Boston Butt) trimmed and cut into 2 inches by 1/2-inch strips

  4. 1/2 tablespoon cumin seed (toasted in a dry pan and ground)

  5. 1/4 cup olive oil

  6. 6 tablespoons butter

  7. 1 onion, thinly sliced

  8. 1 1/2 cups Arborio Rice

  9. 1/2 cup white wine

  10. 3 cups chicken broth

  11. 2 cups wild mushrooms (such as chanterelles, porchini, or shiitakes) cut into thick pieces

  12. 1 teaspoon fresh thyme

  13. 1 teaspoon finely chopped fresh parsley leaves

  14. 6 fried quail eggs

Instructions Jump to Ingredients ↑

  1. 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.

  2. Yield : 6 appetizer servings


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