The Creamiest Risotto Carbonara Recipe You’ll Ever Make

Creamy risotto carbonara blends Italian culinary traditions with unexpected comfort.

Pasta lovers appreciate how this dish marries rich egg-based sauce with smooth rice textures.

Crispy pancetta adds delightful crunch to each carefully stirred bite.

Authentic ingredients make all the difference in crafting this remarkable meal.

Salt and pepper contribute subtle depth that dance across your palate.

Pecorino romano cheese melts into silky waves, creating luxurious moments of pure indulgence.

You will want seconds before finishing your first serving.

Why Hairy Bikers Risotto Carbonara Is So Comforting

• Craft Gourmet Comfort: Transform simple ingredients into a luxurious Italian-inspired dish that feels like a restaurant-quality meal right in your kitchen.
• Master Quick Technique: Learn the art of pressure cooking risotto, cutting down traditional cooking time while preserving creamy, rich flavors that typically require constant stirring.
• Impress with Minimal Effort: Combine classic carbonara and risotto techniques in one pan, creating a sophisticated meal that looks complex but comes together with straightforward steps.
• Customize Your Feast: Easily adapt the recipe by swapping pancetta for bacon, adjusting cheese types, or adding vegetables to suit personal taste preferences and pantry ingredients.

Ingredients For Hairy Bikers Risotto Carbonara Recipe

• Pancetta: A flavorful Italian cured pork that adds rich, salty depth to the dish.
• Egg Yolks: Creamy component that creates a luxurious texture and adds richness to the risotto.

• Onion, Garlic: Classic base that builds a foundational flavor profile for the risotto.
• Parsley: Fresh herb that provides a bright, clean garnish to finish the dish.

• Arborio Rice: Short-grain Italian rice with high starch content perfect for creating creamy risotto.
• Parmesan Cheese: Sharp, salty cheese that melts beautifully and enhances the overall flavor.
• White Wine: Adds acidity and depth to the risotto's flavor complexity.
• Butter: Provides silky smoothness and rounds out the dish's richness.
• Chicken Stock: Liquid base that helps cook the rice and infuse additional flavor.

Cooking Instructions For Hairy Bikers Risotto Carbonara

Step 1: Sizzle Pancetta to Crispy Perfection

Heat a pan or Instant Pot on saute mode. Cook pancetta until golden and crisp, creating delightful crunchy bits. Transfer the pancetta to a separate plate, leaving behind the flavorful rendered fat.

Step 2: Awaken Aromatic Base

Use the same pan with pancetta drippings to saute finely chopped onions and minced garlic. Let them dance and release their fragrant essence until soft and translucent.

Step 3: Toast Rice for Deep Flavor

Add Arborio rice to the pan, stirring continuously to coat each grain with the aromatic fat. Toast the rice for 2-3 minutes, allowing it to develop a nutty, golden appearance.

Step 4: Deglaze with White Wine

Pour in a splash of white wine, letting it sizzle and steam. Stir gently to release any delicious browned bits stuck to the bottom of the pan, incorporating those rich flavors into the dish.

Step 5: Simmer with Liquid Gold

Gradually add hot chicken or vegetable stock to the rice. If using an Instant Pot, pressure cook for 5 minutes, then perform a quick release. For stovetop, continue stirring and adding stock until rice becomes creamy and al dente.

Step 6: Create Luxurious Carbonara Finish

• Cold butter
• Grated Parmesan cheese
• Crispy pancetta
• Egg yolks

Stir vigorously to create a silky, luxurious sauce that coats every grain of rice.

Step 7: Garnish and Serve

Season with black pepper and salt to taste. Sprinkle with fresh chopped parsley and additional Parmesan cheese. Serve immediately while hot and incredibly creamy.

Best Tips For Hairy Bikers Risotto Carbonara

• Crisp Pancetta Perfectly: Render fat slowly over medium-low heat to get maximum crispiness without burning, ensuring a crunchy texture and rich flavor.
• Master Rice Toasting: Toast arborio rice until translucent and slightly golden, which helps develop a nutty flavor and prevents mushy consistency.
• Control Liquid Absorption: Add stock gradually and stir frequently to help rice release starches and create that signature creamy risotto texture.
• Balance Egg Yolks Carefully: Temper egg yolks by mixing with warm cheese first, then quickly incorporate into risotto off heat to prevent scrambling.
• Serve Immediately: Enjoy risotto right after cooking when it's at its creamiest, as it tends to thicken and lose silkiness if left standing too long.

Try Fun Variations Of Hairy Bikers Risotto Carbonara

• Vegetarian Carbonara Risotto: Replace pancetta with smoked tofu or tempeh, sautéed until crispy for a plant-based protein alternative.
• Seafood Risotto Variation: Swap pancetta with cooked shrimp or crab meat, adding a delicate ocean flavor to the creamy risotto.
• Gluten-Free Option: Use certified gluten-free rice and ensure all other ingredients are gluten-free certified for those with dietary restrictions.
• Low-Carb Cauliflower Twist: Substitute rice with riced cauliflower, maintaining the creamy carbonara essence while reducing carbohydrate content.

Perfect Pairings With Hairy Bikers Risotto Carbonara

• Pair with Crisp Italian White Wine: Select a zesty Pinot Grigio or Soave to cut through the creamy richness of the risotto, balancing its intense flavors and refreshing the palate.
• Complement with Arugula Salad: Create a light, peppery side salad dressed with lemon vinaigrette to contrast the risotto's creamy texture and provide a fresh, bright counterpoint.
• Match with Crusty Focaccia Bread: Serve warm, herb-infused focaccia alongside the dish to soak up extra sauce and add a delightful textural crunch to the meal.
• Enhance with Chilled Prosecco: Pour a sparkling Prosecco to elevate the dining experience, its bubbles and crisp acidity perfectly offsetting the risotto's decadent, cheesy profile.

How To Store Hairy Bikers Risotto Carbonara Easily

• Store leftover risotto in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer cooled risotto to freezer-safe containers or bags. Stays good for up to 2 months. Label with date and contents.
• Warm risotto in a skillet over medium-low heat. Add splash of broth or water to restore creamy texture. Stir frequently to prevent sticking and ensure even heating.
• Place risotto in microwave-safe dish. Add small amount of broth or water. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when steaming and heated through.

FAQ Help For Hairy Bikers Risotto Carbonara

• What makes risotto carbonara different from traditional carbonara?

This recipe combines the creamy texture of risotto with the classic carbonara flavors of pancetta, eggs, and cheese, creating a unique fusion dish that blends Italian cooking techniques.

• Can I use bacon instead of pancetta?

Yes, bacon works as a great substitute for pancetta, though it will slightly change the authentic flavor profile. Just ensure it’s crispy and provides a similar salty, rich taste.

• How do I prevent the eggs from scrambling when adding them?

Temper the egg yolks by removing the risotto from heat and stirring quickly and constantly. This technique helps create a smooth, creamy sauce without curdling the eggs.

Risotto Carbonara Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

• Total Time: 38 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Silky Italian “Risotto Carbonara” blends creamy rice with classic Roman pasta flavors. Crispy pancetta, parmesan, and black pepper meld into a luxurious dish you’ll savor to the last comforting bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1.5 cups arborio rice
• 8 ounces (226 grams) pancetta, diced
• 4 large egg yolks
• 1.5 cups chicken stock

Liquid Components:

• 0.5 cup dry white wine
• 2 tablespoons salted butter

Aromatics and Seasonings:

• 0.5 small onion, minced
• 3 cloves garlic, minced
• 0.5 cup Parmesan cheese, shredded
• Salt, to taste
• Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a skillet over medium-high temperature, rendering pancetta until golden and crispy; transfer to a paper towel-lined plate.
2. In the same skillet with rendered fat, sauté finely chopped onions and minced garlic until translucent and aromatic, approximately 2-3 minutes.
3. Add arborio rice, stirring constantly to coat each grain with fat and develop a light toasted flavor for about 2 minutes.
4. Pour white wine into the skillet, allowing the rice to absorb the liquid while scraping any browned bits from the bottom.
5. Gradually introduce hot chicken stock, stirring periodically to ensure even cooking and creamy consistency.
6. Pressure cook the risotto for 5-6 minutes, then perform a quick pressure release to prevent overcooking.
7. Remove from heat and swiftly incorporate cold butter, grated pecorino romano, reserved pancetta, and egg yolks, creating a silky, luxurious texture.
8. Season with freshly ground black pepper and salt to taste, ensuring balanced flavors.
9. Garnish with chopped fresh parsley and additional grated cheese, serving immediately to preserve optimal creaminess and temperature.

Notes

• Swap pancetta with bacon or guanciale for varied flavor profiles, keeping the classic Italian essence intact.
• Toast rice meticulously to develop nutty undertones and prevent mushiness, ensuring each grain remains distinct and al dente.
• Temper egg yolks gently by stirring rapidly to prevent scrambling, creating a silky, luxurious sauce that coats the risotto beautifully.
• Make it vegetarian by replacing pancetta with crispy mushrooms and using vegetable stock, maintaining the creamy texture and depth of flavor.

• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 485 kcal
• Sugar: 1 g
• Sodium: 820 mg
• Fat: 27 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.2 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 19 g
• Cholesterol: 210 mg