Chicken Carbonara Risotto Recipes

Steps:

• Heat oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
• Add water, soup and peas; bring to boil. Stir in rice; cover. Simmer on medium-low heat 5 min. Remove from heat.
• Stir in bacon bits and cheese.

Steps:

• 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.

Steps:

• Cook rice according to package directions.
• Cook bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels.
• Season chicken with salt and pepper, brown on all sides in 2 tbls of the bacon drippings.
• Add garlic and cream, simmer until cream begins to thicken.
• Add peas and simmer until peas are heated through.
• Reduce heat to low, add 3/4 of the cheese, stir until melted, add the remaining cheese if needed to thicken the sauce.
• Serve over risotto, top with bacon and extra cheese if desired.