Roasted Pork Risotto with Fried Quail Eggs
| Yield: | 1 Servings |
| Categories: |
| Salt | ||
| Coarsely ground black pepper | ||
| 1 | lb | Boneless pork shoulder; (Boston Butt) trimmed and cut into 2 inches by 1/2-inch strips |
| 1/2 | tb | Cumin seed; (toasted in a dry pan and ground) |
| 1/4 | c | Olive oil |
| 6 | tb | Butter |
| 1 | Onion; thinly sliced | |
| 1 1/2 | c | Arborio Rice |
| 1/2 | c | White wine |
| 3 | c | Chicken broth |
| 2 | c | Wild mushrooms; (such as chanterelles, porchini, or shiitakes,) cut into thick pieces |
| 1 | ts | Fresh thyme |
| 1 | ts | Finely chopped fresh parsley leaves |
| 6 | Fried quail eggs |
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