Risotto Carbonara
Here's a deliciously creamy risotto carbonara with bacon: or how to make two Italian classic recipes rolled into one dish!
Ingredients
- 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
Instructions
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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.
