Ingredients Jump to Instructions ↓

  1. 1/4 pound unsalted butter, plus

  2. 1 to 2 tablespoons

  3. 1/2 small onion, small diced

  4. 1 cup Arborio rice

  5. 1 bay leaf

  6. 1 cup white wine

  7. 2 1/2 quarts homemade chicken stock, room temperature

  8. 1 cup pancetta, small diced and rendered, reserving fat

  9. 1 lemon, zested and juiced

  10. 1 cup Parmigiano-Reggiano

  11. 1/2 cup fresh chopped chives

  12. Kosher salt, freshly ground white pepper and black pepper

  13. 8 quail eggs

  14. 1/2 clam shell green pea shoots

  15. Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a rondeau or large heavy sauce pot melt butter and sweat onion until translucent, about 3 minutes. Add Arborio rice and bay leaf and sweat until rice is slightly toasted. Add white wine and stir until liquid is absorbed. Begin adding stock slowly in small amounts. As rice absorbs the liquid, continue adding stock, stirring constantly. When rice is al dente and creamy, add pancetta and lemon zest. Incorporate, and then finish with Parmigiano-Reggiano, chives, kosher salt, and freshly ground white pepper and 1 to 2 tablespoons butter.

  2. Place 4 small ring molds into an adequate Teflon pan. Using the rendered fat from the pancetta, fry 2 quail eggs in each ring mold to sunny side up. Season with salt and black pepper. Place risotto onto a large platter or individual serving dishes. Top with the quail eggs. Garnish with pea shoots, dressed with lemon juice, extra-virgin olive oil, kosher salt and freshly ground black pepper, to taste.

  3. 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.


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