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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