This risotto recipe was SO good. The fam enjoyed this one. The photos are of the leftovers, and I think all of the pancetta was picked out by that point, lol. So it doesn't look very carbonara-y, but it is. (You can use either smoked pancetta or guanciale for this.)
This was a bit too salty with all that cheese, but delicious. Next time, I'd use unsalted broth and add a bit of salt to taste. Also, there are onions in this recipe. If you are a Carbonara purist, this probably isn't for you, anyway. :) They sell eggs in Italy that have extra-yellow yolks for homemade pasta and other things. I did not use them for this recipe because I didn't have them on hand, but I would next time.
Risotto Carbonara
adapted from Delicious Australia
2-4 Tablespoons extra virgin olive oil, as needed1 onion, finely chopped
1 garlic clove, finely chopped
200g smoked pancetta OR guanciale, finely chopped
2 eggs, plus 3 yolks
2 cups (160g) finely grated parmesan, plus extra to serve
250g arborio rice
5 cups (1.25L) low-sodium chicken stock*
freshly ground black pepper, to taste
1. Heat oil in a large non-stick saucepan over medium heat. Add onion, garlic and bacon and cook, stirring, for 15 minutes or until onion is completely translucent and bacon is fragrant and the fat has rendered.
2. While the onion is cooking, combine eggs, yolks and parmesan in a bowl. Season with freshly ground black pepper.
3. Stir rice into onion mixture and cook for 1 minute to coat the grains, then add stock*, 1 ladleful at a time, stirring at each addition, for 20 minutes or until all the stock has been used and rice is al dente. Remove from heat and cool for 2 minutes, then add egg mixture and stir for 2-3 minutes to create a rich, creamy risotto. Return to low heat for 1 minute, then remove from the heat. If you used unsalted stock, taste for salt and add some if necessary. Scatter over extra parmesan and freshly ground black pepper to serve.
1. Heat oil in a large non-stick saucepan over medium heat. Add onion, garlic and bacon and cook, stirring, for 15 minutes or until onion is completely translucent and bacon is fragrant and the fat has rendered.
2. While the onion is cooking, combine eggs, yolks and parmesan in a bowl. Season with freshly ground black pepper.
3. Stir rice into onion mixture and cook for 1 minute to coat the grains, then add stock*, 1 ladleful at a time, stirring at each addition, for 20 minutes or until all the stock has been used and rice is al dente. Remove from heat and cool for 2 minutes, then add egg mixture and stir for 2-3 minutes to create a rich, creamy risotto. Return to low heat for 1 minute, then remove from the heat. If you used unsalted stock, taste for salt and add some if necessary. Scatter over extra parmesan and freshly ground black pepper to serve.
Note: To reheat any risotto, use a nonstick pan on the stove on medium-low heat. Add some water or broth (or milk, if you want it creamier) and stir with a silicone spatula until heated. Add more liquid as the risotto soaks it up, until the risotto is warm enough. You want it to remain creamy.
*This was too salty for me even with the reduced-sodium stock, and I even used 4 cups broth, 1 cup water. It was because of the amount of cheese. I would either reduce the cheese next time (gasp!) OR use more water with my stock, OR unsalted stock and then add salt to taste.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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