Roasted Pork Risotto with Fried Quail Eggs

Directions

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