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1
In a rondeau or large heavy sauce pot melt butter and sweat onion until translucent, about 3 minutes.
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2
Add Arborio rice and bay leaf and sweat until rice is slightly toasted.
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3
Add white wine and stir until liquid is absorbed.
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4
Begin adding stock slowly in small amounts.
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5
As rice absorbs the liquid, continue adding stock, stirring constantly.
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6
When rice is al dente and creamy, add pancetta and lemon zest.
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7
Incorporate, and then finish with Parmigiano-Reggiano, chives, kosher salt, and freshly ground white pepper and 1 to 2 tablespoons butter.
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8
Place 4 small ring molds into an adequate Teflon pan.
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9
Using the rendered fat from the pancetta, fry 2 quail eggs in each ring mold to sunny side up.
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10
Season with salt and black pepper.
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11
Place risotto onto a large platter or individual serving dishes.
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12
Top with the quail eggs.
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13
Garnish with pea shoots, dressed with lemon juice, extra-virgin olive oil, kosher salt and freshly ground black pepper, to taste.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
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.
