Risotto "carbonara" my way Recipe | Food Network UK
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Cooking tools:
- Cake ring
- Pepper mill
- Microplane
- Citrus press
- Saucepan
- Nonstick skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring spoon
- Stove
- Serving platter
- Plate
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
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