Here is a deliciously creamy risotto carbonara with bacon then! Or should I also say: how to make two Italian classic recipes rolled into one dish. You will love this one!
Yes, you have read that right.
Here are two classic recipes rolled in one!
So first of all we have one of my all time favorite Italian dishes: you must be familiar with risotto, right! But then on the other side there’s also one of my most favorite spaghetti sauces…
What is it?
Nope…
Classic Pasta Sauce
A lush and creamy carbonara pasta sauce!!
So what do you think of this creamy risotto carbonara then?!
I could have kicked myself while eating this dish.
Because I kept asking myself why I hadn’t thought of this combination before. Sure I love a good bowl of creamy stir fried and boiled Arborio rice for dinner.
I have also made a bunch of risotto recipes before.
Risotto with mushrooms and beer, barley risotto with tomatoes and tuna, red wine, lemon and fennel, peas… I even made a risotto with Japanese miso!
You name it, I have probably made it before.
Creamy Bacon Risotto Carbonara Recipe
But see what a handful of bacon bits and a creamy egg yolk dressing do…
It is a bowlful of pure rice paradise! What an unexpected winner dinner this one was.
So what is your favorite risotto dinner?
Do you make risotto as a side dish?
Or rather as a main dish?
I would definitely serve this risotto carbonara as a main dish. Other risotti can do with some extra protein next to it.
Like my miso risotto: I also served it with quail legs wrapped in bacon.
Miso Risotto
Excellent choice!
Are you looking for other carbonara recipes?
Then you should also check out my classic pasta carbonara sauce recipe of course! And how about a carbonara recipe with a twist because you will adore my meatballs in carbonara sauce!
Enjoy this creamy Italian treat!
Creamy Bacon Risotto Carbonara Recipe
Here's a deliciously creamy risotto carbonara with bacon: or how to make two Italian classic recipes rolled into one dish!
- 7 oz risotto rice (200 g)
- 5,5 oz salted bacon (155 g), diced
- ¼ cup whole milk (60 ml), or cream
- 3 cups chicken stock (720 ml), hot
- 3 tbsp onion chopped
- 2 large garlic cloves chopped
- 3 tbsp fresh parsley chopped
- 3 egg yolks
- a handful parmesan cheese grated
- 1 tbsp olive oil
- pepper
- salt
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Add the bacon to a large pan.
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Fry the bacon for 6 minutes over medium-high heat until cooked through.
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Then scoop the bacon onto a plate. Leave the bacon grease in the pan. Add the olive oil, chopped onion and garlic.
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Gently fry the onion and garlic in the grease over medium heat for 6 minutes until soft. If the grease starts to stick to the bottom of the pan, add some water and stir the onion until the brown bits are gone. Then add the rice.
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Stir well and fry the rice for about 4 minutes. Then add a little chicken stock. Don’t add it all at once.
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Stir the rice and bring it to a good simmer. Stir regularly. Once the liquid is gone, add more chicken stock.
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Check the tenderness of the rice after 10 minutes. Add more chicken stock if necessary. In the meantime combine the egg yolks and milk.
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Once the rice is almost tender, add the yolk mixture to the rice.
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Stir well and reduce the heat or the yolk might scramble. Then stir in half of the grated cheese.
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Also add the cooked bacon and chopped parsley to the pan.
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Stir well. Cook the risotto for another 3 minutes until the rice is creamy. Check the seasoning and add extra pepper and salt to taste.
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Scoop the risotto carbonara onto plates and garnish with extra grated cheese. Serve hot.