1/4 pound unsalted butter, plus 1 to 2 tablespoons
1/2 small onion, small diced
1 cup Arborio rice
1 bay leaf
1 cup white wine
2 1/2 quarts homemade chicken stock, room temperature
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1 cup pancetta, small diced and rendered, reserving fat
1 lemon, zested and juiced
1 cup Parmigiano Reggiano
1/2 cup fresh chopped chives
Salt, freshly ground white pepper and black pepper
1) In a rondeau or large heavy saucepan melt the butter and sweat the onion until translucent, about 3 minutes. Add the rice and bay leaf and sweat until the rice is slightly toasted. Add the white wine and stir until liquid is absorbed.
2) Begin adding the stock slowly in small amounts. As the rice absorbs the liquid, continue adding the stock, stirring constantly. When the rice is al dente and creamy, add the pancetta and lemon zest. Mix and then finish with the Parmigiano Reggiano cheese, chives, salt, freshly ground white pepper and 1 to 2 tablespoons of butter.
3) Place four small ring moulds into an adequate Teflon-coated pan. Using the rendered fat from the pancetta, fry two quail eggs in each ring mould, sunny side up. Season with salt and black pepper.
Place the risotto onto a large platter or individual serving dishes. Top with the quail eggs. Garnish with the pea shoots and dress with the lemon juice, olive oil, salt and freshly ground black pepper, to taste.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.