Risotto Carbonara My Way

Name: Risotto Carbonara My Way
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