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