"A lusciously creamy risotto recipe made with all of our favorite carbonara flavors: crispy pancetta (or bacon), egg yolk, cracked black pepper, and the irresistible flavor of Grana Padano PDO. This makes enough risotto for two to share, but you may want to keep it all to yourself."
Carbonara-Style Risotto
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Prep time: 5mins
Cook time: 45mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 1/2 cups low sodium chicken or vegetable stock
- 1/4 cup cubed pancetta
- 1 tablespoon extra virgin olive oil
- 1/2 cup arborio rice
- pinch of salt
- 1/4 cup dry white wine
- 1/3 cup finely grated Grana Padano PDO, plus more for serving
- freshly cracked black pepper, to taste
- 1 tablespoon unsalted butter
- 2 teaspoons fresh lemon juice
- 1 salt-cured egg yolk, for garnish
- 1 tablespoon fresh parsley, for garnish
Method
Step 1
Heat stock in a small saucepan over low heat. Keep warm while making the risotto.
Step 2
Add pancetta to a skillet over medium heat. Cook until crispy, about 5-7 minutes.
Step 3
Pour in olive oil and stir to coat the pancetta.
Step 4
Add arborio rice and a pinch of salt to the skillet, and stir to coat in the pancetta and olive oil. Toast the rice in the skillet for 2-3 minutes, stirring occasionally.
Step 5
Pour in white wine and stir until evaporated.
Step 6
Slowly add the warmed stock to the pan (about ⅓ cup at at time), stirring constantly to incorporate it into the rice. Once it is nearly absorbed, add another ⅓ cup of stock. Continue adding the stock ⅓ cup at a time, stirring the rice constantly as it cooks, until the texture of the rice starts to change into a creamy, thicker risotto. This takes about 30 minutes total.
Step 7
Stir in grated Grana Padano PDO until fully combined, followed by a generous crack of black pepper.
Step 8
Turn off the heat. Stir in the butter and fresh lemon juice. Stir to combine everything into the risotto.
Step 9
Divide the risotto between two warm bowls. Grate the salt-cured egg yolk over the top of each bowl, followed by a sprinkle of freshly chopped parsley. Serve hot and enjoy!
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