Risotto "Carbonara" My Way Recipe

Name: Risotto "Carbonara" My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 cup pancetta, small diced and rendered, reserving fat; 1 lemon, zested and juiced; 1 cup Parmigiano-Reggiano; 1/2 cup fresh chopped chives; Kosher salt, freshly ground white pepper and black pepper; 8 quail eggs; 1/2 clam shell green pea shoots; Extra-virgin olive oil

Servings: persons

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
1 cup pancetta, small diced and rendered, reserving fat
1 lemon, zested and juiced
1 cup Parmigiano-Reggiano
1/2 cup fresh chopped chives
Kosher salt, freshly ground white pepper and black pepper
8 quail eggs
1/2 clam shell green pea shoots
Extra-virgin olive oil

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

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 pound unsalted butter, plus 1 to 2 tablespoons, 1/2 small onion, small diced, 1 cup Arborio rice, 1 bay leaf, and more.

Yes, Risotto "Carbonara" My Way falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto "Carbonara" My Way

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions