Recipe courtesy of Andrea Curto-Randazzo
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Chicken Carbonara

Recipe courtesy of Giada De Laurentiis

Mushroom Risotto

Recipe courtesy of Tyler Florence

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories