Risotto Carbonara
Servings 4
Equipment
- 1 Chopping-board
- 1 Meat knife
- 1 Frying pan
- 1 Wood spoon for pan frying
- 2 Bowls
- 2 Forks for whisking
Ingredients
- 150 g Guanciale 5,29oz. or pancetta, speck, cubed bacon
- 300 g Carnaroli rice 11oz. or Arborio rice
- 1 liter Vegetable stock 34oz. or chicken stock.
- ½ glass White wine
- 4 tbsp Pecorino cheese
- ½ Onion
- 50 grams Butter 1,76oz.
- 3 eggs
- Salt and pepper as much as required
- Extra virgin olive oil as much as required
Instructions
To Prepare and Cook the Guanciale
- First remove the skin.
- Cut the guanciale vertically into thin strips, so there are alternating layers of meat and fat.
- Repeat the process, resulting in small, thin strips of guanciale.
- Then cook it over low heat, without anyadded oil, for 5-7 minutes until crispy.
- Save the oil produced by the fat for later.
To Caramelize the Onions
- Pour 3-4 tbsp of the extra virgin olive oil into the pan.
- So sauté onions over medium-high heat until they are caramelized.
To Prepare the Risotto Rice
- Add the rice to the onion mixture. Stir and mix well for 2 minutes making sure not to let the rice burn.
- Then add wine into the rice. It will give the perfect amount of acidity.
- Follow the cooking time on your rice packet’s instructions from the moment the wine is added.
- Keep watching the rice and add hot or very warm stock when it begins to dry up.
- When time is almost up, add a generous amount of pepper, Pecorino cheese and butter.
To Make the Carbonara Sauce
- First beat 2 egg yolks and 1 entire egg using a fork.
- Generously crack pepper into the eggs and mix through.
- Slowly add the Pecorino Romano as you whisk the carbonara mixture.
- Then add Pecorino Romano until the sauce turns into a creamy mixture.
- Next add the oil from the guanciale into the carbonara sauce to give it extra flavor.
To Combine the Carbonara Sauce With the Risotto
- Add just a little bit of salt, but not too much because we have the salty Pecorino Romano cheese.
- then add 50g of butter. It makes the risotto creamy and combines all the ingredients.
- The leftover starchy stock will be essential for combining the sauce with the rice.
- Next Remove pan from heat and mix and combine well.
- Add more Pecorino Romano, stir it in and your Risotto Carbonara is ready.
How to Serve Risotto Carbonara
- Scoop the risotto onto a plate and tap the bottom of the plate to spread the rice. Sprinkle generously with pepper and top with guanciale and Pecorino cheese.