Seafood Carbonara Risotto

Nice. Having never made Carbonara this was interesting. In retrospect, I would only have used half the amount of carb sauce and twice the amount of blue cheese. I have written here my amounts for the carbonara sauce, cut it in half if you try this. If you're a carbonara fan, give it a go.

2 cups risotto rice
1 litre chicken stock
1 onion in fine dice
300 gms green prawns, shelled and deveined
10 fresh sea scallops
1/2 cup bubbling wine
1 tbs butter
3 eggs
1 egg yolk
1/2 cup Parmesan
1/2 tbs blue cheese
1 tbs cream
Salt and pepper
Juice of 1 lemon
Sliced chilli
1 tbs butter
1/2 tbs porcini oil
2 slices of pancetta cut in batons
1 clove garlic minced
1 whole clove garlic
Parsley stalks
2 tbs minced parsley
1 wedge of lemon

Simmer the chicken stock with the prawn shells and head, lemon wedge and whole garlic clove for 10 minutes. Strain through a fine sieve and discard the solids. Place to stock back on the heat and return to a simmer.
Combine well the Parmesan, blue cheese, eggs, egg yolks, half of the parsley and cream along with some salt and pepper, cover until required.
Sauté the onion with the butter and garlic until soft and translucent in a large, heavy based frying pan. Throw in the rice and toast for a couple of minutes. Deglaze the pan with the bubbles then once almost absorbed spoon in some stock, stir occasionally until reduced. Repeat until you are down to your last 2 ladles. Pour in the last 2 ladles of stock along with the lemon juice, and half of the parsley, stir, remove from the heat and cover for 5 minutes to cool and finish cooking.
Heat the porcini oil, fry the pancetta until crispy, remove and cook the prawns until just tender. Add a little more butter to the pan and when foaming, cook the scallops allow for nice colour on each side. Remove and keep warm.
Stir the carbonara sauce through the risotto, along with half of the pancetta, test for seasoning then spoon into warmed bowls. Top with seafood and pancetta and a sprinkling of chilli. Some more lemon probably wouldn't hurt either.