Risotto "carbonara" my way
- Preparation Time10 mins
- Cooking Time40 mins
2) Begin adding the stock slowly in small amounts. As the rice absorbs the liquid, continue adding the stock, stirring constantly. When the rice is al dente and creamy, add the pancetta and lemon zest. Mix and then finish with the Parmigiano Reggiano cheese, chives, salt, freshly ground white pepper and 1 to 2 tablespoons of butter.
3) Place four small ring moulds into an adequate Teflon-coated pan. Using the rendered fat from the pancetta, fry two quail eggs in each ring mould, sunny side up. Season with salt and black pepper.
Place the risotto onto a large platter or individual serving dishes. Top with the quail eggs. Garnish with the pea shoots and dress with the lemon juice, olive oil, salt and freshly ground black pepper, to taste.
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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