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Risotto Carbonara Recipe

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★★★★★

4.7 from 635 reviews

This Risotto Carbonara is a rich and creamy Italian classic that combines the smoky flavors of bacon and Genoa salami with the luxurious texture of Arborio rice cooked in a savory chicken stock. The dish is finished with egg yolks, heavy cream, and a blend of Parmesan and Romano cheeses, creating a luscious, comforting meal perfect for any occasion.

Ingredients

Scale

Meat and Fat

  • 1 tablespoon extra-virgin olive oil
  • 4 ounces bacon, diced
  • 4 ounces sliced Genoa salami, diced

Base and Aromatics

  • 1 cup onions, diced
  • 1 tablespoon garlic, minced
  • Pinch red pepper flakes

Liquids and Rice

  • 3 cups chicken stock, homemade if possible
  • 2 tablespoons butter
  • 1 cup Arborio rice
  • 1/4 cup white wine

Finishers

  • 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

  1. Prepare Ingredients: Measure out all ingredients before starting, as risotto requires continuous attention once cooking begins.
  2. Cook Bacon: In a medium heavy-bottomed pan or Dutch oven over medium heat, heat the olive oil. Add the diced bacon and cook for about five minutes until nearly crisp. Remove the bacon with a slotted spoon and set aside.
  3. Cook Salami: Add the diced Genoa salami to the pan and cook for 1-2 minutes until slightly crisp, taking care not to burn it. Remove with a slotted spoon and combine with the bacon.
  4. Clean Pan: Pour the rendered fat into a bowl. Use paper towels to wipe the inside of the hot pan clean, removing any browned bits or sediment.
  5. Heat Stock: In a separate small saucepan, heat the chicken stock and keep it hot throughout the cooking process.
  6. Sauté Onions: Return the cleaned Dutch oven to medium heat. Add two tablespoons of the reserved bacon fat along with the butter. Once the butter is melted, add the diced onions and cook for three minutes until softened.
  7. Add Garlic and Rice: Stir in the minced garlic and red pepper flakes, cooking for one minute until fragrant. Add the Arborio rice and cook for two minutes, stirring frequently to toast the grains.
  8. Deglaze with Wine: Pour in the white wine and cook until the liquid evaporates completely.
  9. Add Stock Gradually: Reduce the heat to medium-low. Begin adding the hot chicken stock one half-cup at a time, allowing each addition to absorb into the rice before adding the next. Stir continuously to encourage creamy risotto formation. This process will take about 15-20 minutes.
  10. Rest the Risotto: Once all the stock is absorbed, cover the pot and remove it from heat. Let the risotto sit for five minutes.
  11. Prepare Egg Mixture: While the rice is resting, beat together the egg yolks and heavy cream in a medium bowl.
  12. Temper Eggs: Scoop out several spoonfuls of the hot risotto and whisk them into the egg and cream mixture gradually to temper the eggs and prevent scrambling.
  13. Combine Egg Mixture: Stir the tempered egg mixture back into the risotto pot off the heat, mixing thoroughly to create a rich, creamy texture.
  14. Finish Risotto: Add the reserved cooked bacon and salami, Parmesan and Romano cheeses, chopped Italian parsley, and white pepper. Stir to combine evenly.
  15. Season and Serve: Taste the risotto and add salt only if necessary, as the bacon, salami, and stock may already provide ample saltiness. If the risotto becomes too thick, loosen it with additional stock or water. Serve immediately.
  16. Enjoy and Review: Please leave a review and rating to support the recipe creator and help others discover this delicious dish.

Notes

  • Keep the chicken stock hot at all times to maintain a consistent cooking temperature for the rice.
  • Stir the risotto frequently to prevent sticking and encourage a creamy texture.
  • Tempering the eggs is essential to prevent them from scrambling in the hot risotto.
  • Adjust salt at the end, as bacon, salami, and stock contribute to the overall saltiness.
  • If the risotto thickens too much before serving, add a splash of stock or water to loosen it up.
  • This dish requires attentive cooking once started; avoid distractions to keep the risotto creamy and perfectly cooked.

Keywords: Risotto Carbonara, Italian Risotto, Bacon Risotto, Creamy Risotto, Arborio Rice Carbonara, Italian Comfort Food

Find it online: https://biteandenjoy.com/risotto-carbonara-recipe/