Name: Risotto Carbonara Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon extra-virgin olive oil; 4 ounces bacon, diced; 4 ounces sliced Genoa salami, diced; 1 cup onions, diced; 1 tablespoon garlic, minced; Pinch red pepper flakes; 3 cups chicken stock, homemade if possible; 2 tablespoons butter; 1 cup Arborio rice; 1/4 cup white wine; 2 egg yolks; 2 tablespoons heavy cream; 1/2 cup freshly grated Parmesan cheese; 1/2 cup freshly grated Romano cheese; 2 tablespoons Italian flat leaf parsley, chopped; 1/2 teaspoon white pepper; Salt as needed (depending on how salty your stock is)

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Introduction

Risotto Carbonara is a creamy, indulgent twist on the classic Italian pasta dish, made with rich bacon, savory salami, and creamy Arborio rice. This luscious risotto is perfect for an impressive weeknight dinner or a cozy weekend treat.

A close-up image shows a creamy risotto dish in a white bowl with a blue interior rim. The risotto has soft, plump rice grains mixed with small pieces of browned, crispy bacon and finely chopped green herbs scattered throughout. The creamy texture of the rice makes the dish look rich and smooth, while the bits of bacon add a crispy contrast. A black spoon is partially visible on the right side of the bowl, resting against the risotto. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra-virgin olive oil
4 ounces bacon, diced
4 ounces sliced Genoa salami, diced
3 cups chicken stock, homemade if possible
2 tablespoons butter
1 cup onions, diced
1 tablespoon garlic, minced
Pinch red pepper flakes
1 cup Arborio rice
1/4 cup white wine
2 egg yolks
2 tablespoons heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
2 tablespoons Italian flat leaf parsley, chopped
1/2 teaspoon white pepper
Salt as needed (depending on how salty your stock is)

Instructions

Step 1: Have all ingredients measured and ready, as risotto requires your full attention once cooking begins.
Step 2: In a medium heavy-bottomed pan or Dutch oven over medium heat, warm the olive oil. Add the diced bacon and cook for about 5 minutes until almost crisp. Remove with a slotted spoon and set aside.
Step 3: Add the diced salami to the same pan and cook for 1–2 minutes until slightly crisp but not burnt. Remove with a slotted spoon and add to the bacon. Pour the rendered fat into a bowl and wipe the pan clean with paper towels to remove any bits.
Step 4: Heat the chicken stock separately in a small saucepan and keep it warm over low heat.
Step 5: Return the Dutch oven to medium heat and add 2 tablespoons of the reserved bacon fat along with the butter. Once the butter melts, add the diced onions and cook for 3 minutes until softened.
Step 6: Stir in the minced garlic and red pepper flakes and cook for 1 minute more. Add the Arborio rice and cook for 2 minutes, stirring constantly to coat the grains.
Step 7: Pour in the white wine and cook until it evaporates completely. Reduce heat to medium-low.
Step 8: Begin adding the hot chicken stock, half a cup at a time, stirring frequently. Wait for each addition to absorb fully before adding the next. This process should take about 15–20 minutes until the rice is creamy and tender.
Step 9: Cover the pot, remove from heat, and let it sit for 5 minutes to finish cooking gently.
Step 10: While the rice rests, whisk together egg yolks and heavy cream in a medium bowl.
Step 11: Slowly ladle spoonfuls of the hot risotto into the egg and cream mixture, whisking constantly to temper the eggs and prevent curdling. Once combined, stir this mixture back into the risotto pot off the heat.
Step 12: Stir in the reserved bacon and salami, Parmesan and Romano cheeses, chopped parsley, and white pepper. Taste and add salt only if needed, as the bacon, salami, and stock already provide saltiness.
Step 13: Mix well and serve immediately. If the risotto becomes too thick, loosen it with a splash of additional stock or water.

Tips & Variations

Use homemade chicken stock for richer flavor. If unavailable, a good-quality store-bought stock works well.
For a vegetarian version, substitute bacon and salami with sautéed mushrooms and omit the meat fats.
Stir frequently while cooking the rice to release the starch, ensuring a creamy texture.
Freshly grated cheese melts better and enhances the final flavor.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of stock or water to loosen the texture, stirring frequently to achieve creaminess. Avoid microwaving as it can dry out the dish.

How to Serve

A close-up of creamy risotto served in a white bowl with a blue rim sits on a white marbled texture. The risotto has a soft, slightly glossy texture with plump rice grains mixed with small pieces of browned meat and finely chopped green herbs scattered evenly throughout. A silver spoon is partially dipped into the risotto on the right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this risotto ahead of time?

Risotto is best enjoyed fresh. However, you can prepare it a day ahead and gently reheat with added stock or water. Be sure to stir frequently during reheating to restore creaminess.

What can I use if I don’t have Arborio rice?

Arborio is ideal for risotto due to its high starch content. If unavailable, you can use other short-grain rice varieties such as Carnaroli or Vialone Nano for similar results. Long-grain rice won’t yield the same creamy texture.