Main Italian

Risotto carbonara

Name: Risotto carbonara recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: /italian
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1 onion, finely chopped; 1 garlic clove, finely chopped; 200g smoky bacon, finely chopped; 2 eggs, plus 3 yolks; 2 cups (160g) finely grated parmesan, plus extra to serve; 250g arborio rice; 5 cups (1.25L) Chicken Style Liquid Stock

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by Phoebe Wood

Sep 05, 2020

If you thought cream in carbonara was controversial, just wait until you meet our cheesy carbonara risotto. If eating it is wrong, then we don't want to be right.

1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
200g smoky bacon, finely chopped
2 eggs, plus 3 yolks
2 cups (160g) finely grated parmesan, plus extra to serve
250g arborio rice
5 cups (1.25L) Massel Chicken Style Liquid Stock

Method

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 and season to taste. Scatter over extra parmesan and freshly ground black pepper to serve.