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Carbonara Risotto

Carbonara Risotto

documentingmydinner
Carbonara Risotto recipe. Classic flavours of a spaghetti carbonara made into a delicious, creamy risotto.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 550 kcal

Ingredients
  

  • 200 g Cubed pancetta traditionally, Guanciale is used. So use this if you can get your hands on some
  • 3 Garlic cloves crushed
  • 150 g Risotto rice
  • 100 ml White wine (optional)
  • 500 ml Ham stock Or use chicken stock. Keep this warm in a separate saucepan.
  • 50 g Parmesan grated, plus extra to serve
  • 2 eggs yolk only
  • Smoked salt I used Maldon but you can just use regular salt if you don't have smoked salt
  • Black pepper

Instructions
 

  • To make the cured egg yolk, carefully remove the yolks from the whites. The whites can be frozen for a later recipe. Cover the base of a small bowl with a handful of smoked salt. Carefully place the egg yolks on top and sprinkle a little more salt around the yolks. Leave to cure for around one hour. You want egg to still be runny and not solid. If you leave it for over 2 hours, it will likely be solid.
  • To make the risotto, place a large saute pan over a low heat. Add the pancetta cubes and cook for 10-15 minutes until all of the fat has rendered out of the cubes. Continue frying until crisp and golden. Remove half of the crisp pancetta and drain on kitchen paper.
  • Increase the heat to medium. Add the crushed garlic cloves and cook for a minute.
  • Add the risotto rice and stir to coat in the pancetta fat.
  • Pour in the white wine and bubble until reduced by about half.
  • Pour in one ladle of hot stock at a time, stirring constantly until the rice has absorbed the stock before each addition. You may not need all the stock to cook the risotto. Try the rice and keep adding stock and stirring, until it is cooked to your liking.
  • Stir in the grated parmesan and drained pancetta cubes. Taste and season with plenty of black pepper and a little salt, though you may not need salt due to the salitness of the pancetta and parmesan.
  • Serve the risotto in deep bowls and top with the cured egg yolk.
Keyword bacon, carbonara, cheese, eggs, Italian, rice, risotto