Recipe courtesy of Andrea Curto-Randazzo
50 min
10 min
40 min
4 servings


  • 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


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.

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