Prepare to elevate your culinary skills with a restaurant-worthy dish that combines the rich, creamy texture of traditional Italian risotto with succulent roasted pork and delicate fried quail eggs. This isn't just another recipe—it's a gastronomic journey that transforms simple ingredients into a luxurious meal that will impress even the most discerning food lovers. Whether you're looking to wow dinner guests or treat yourself to a special homemade feast, this Roasted Pork Risotto with Fried Quail Eggs promises an unforgettable dining experience that bridges rustic comfort and elegant sophistication.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, diced
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 onion, chopped
- 1 cup Parmesan cheese, grated
- 4 quail eggs
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Season the diced pork tenderloin with salt and pepper, then spread on a baking sheet lined with parchment paper.
- Roast the pork in the preheated oven for 15-20 minutes, turning once halfway through, until the meat is golden brown and cooked to an internal temperature of 145°F (63°C). Set aside and let rest.
- In a large heavy-bottomed saucepan, heat olive oil over medium heat. Sauté the chopped onion until translucent and soft, about 3-4 minutes.
- Add Arborio rice to the onions and toast for 2 minutes, stirring constantly to coat the rice with oil and prevent burning.
- Begin adding warm chicken broth to the rice, one ladleful at a time. Stir continuously and allow each ladleful to be absorbed before adding the next. This process will take approximately 20-25 minutes.
- When rice is creamy and al dente, remove from heat and stir in grated Parmesan cheese and roasted pork. Season with salt and pepper to taste.
- In a small non-stick skillet, fry quail eggs sunny-side up in a touch of butter, keeping yolks runny.
- Plate the risotto, top each serving with a fried quail egg, and garnish with additional Parmesan and fresh herbs if desired.
Tips
- Choose the right rice: Arborio rice is crucial for authentic risotto. Its high starch content creates that signature creamy texture.
- Keep your broth warm: Always add hot chicken broth to the rice. Cold liquid will interrupt the cooking process and result in unevenly cooked rice.
- Stir constantly: Continuous stirring helps release the rice's starches, creating that classic creamy consistency.
- Cook pork to perfect doneness: Use a meat thermometer to ensure your pork reaches 145°F for optimal flavor and safety.
- Quail eggs cook quickly: They only need about 1-2 minutes to fry, so watch them carefully to maintain those beautiful runny yolks.
- Let the risotto rest: After adding Parmesan, let the risotto sit for a minute to allow flavors to meld and achieve the perfect consistency.
- Serve immediately: Risotto is best enjoyed right after cooking when it's at its creamiest.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 180mg
