Risotto Carbonara
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Recipe Intro From chefalextrim
This risotto carbonara combines the creamy texture of risotto with the rich, savory flavors of traditional pasta carbonara. The dish uses Arborio rice for a perfect risotto consistency, infused with pecorino, egg yolks, and guanciale, creating a luxurious, comforting meal that’s ideal for a cozy night in. This recipe is a delicious twist on Italian classics, merging two beloved dishes into one.
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ingredients
- 4 cups chicken stock, adjusted as needed
- 1 tablespoon olive oil
- 5 ounces guanciale, sliced `
- 1 cup Arborio rice
- 1 large egg
- 3 large yolks
- 4 ounces grated pecorino cheese
- Freshly ground black pepper, to taste
- Kosher salt, to taste
Method
Step 1
In a small pot, warm the chicken stock over low heat. Keep it warm throughout the cooking process, as you’ll add it gradually to the risotto.
Step 2
In a large skillet or saucepan, heat the extra virgin olive oil over medium heat. Add the sliced guanciale and cook until it becomes crispy and releases its fat, about 5 minutes. Use a slotted spoon to transfer the cooked guanciale to a plate, leaving the rendered fat in the pan.
Step 3
Add the Arborio rice to the skillet with the guanciale fat, stirring to coat the grains. Cook for about 2-3 minutes until the rice is lightly toasted.
Step 4
Ladle about ½ cup of the warm chicken stock into the skillet with the rice, stirring constantly until the liquid is mostly absorbed. Continue adding stock, ½ cup at a time, stirring regularly and allowing each addition to absorb before adding more. This process will take about 15-18 minutes, and the rice should be creamy and tender but still slightly al dente.
Step 5
In a small bowl, whisk together the whole egg, egg yolks, grated pecorino, and a generous amount of freshly ground black pepper. Set aside.
Step 6
Once the rice reaches the desired texture, remove the skillet from the heat. Slowly stir in the egg and cheese mixture, working quickly to ensure the eggs don’t scramble. The residual heat from the risotto will cook the eggs, creating a creamy, luscious sauce.
Step 7
Fold in the crispy guanciale and season with additional salt and black pepper to taste. Adjust the consistency with a bit more warm stock if needed.
Step 8
Divide the risotto among bowls, and garnish with extra pecorino cheese and black pepper, if desired. Serve immediately for best results.