Risotto carbonara my way Recipe | Food Network UK

Ingredients

• 115 g unsalted butter, plus 15 - 30 g
• 1/2 small onion, small diced
• 225 g Arborio rice
• 1 bay leaf
• 225 ml white wine
• 2 3/4 L homemade chicken stock, room temperature
• 225 g pancetta, small diced and rendered, reserving fat
• 1 lemon, zested and juiced
• 225 g Parmigiano Reggiano
• 115 g fresh chopped chives
• Sea salt, freshly ground white pepper and black pepper
• 8 quail eggs
• 60 g green pea shoots
• Extra-virgin olive oil