The carbonara risotto is a flavorful main course that’s easy and guaranteed to succeed! Simple to prepare, its ingredients remind of the famous carbonara pasta, try also the carbonara potatoes. I’m a risotto specialist, my favorite being the mushroom and scamorza risotto and the pizzaiola risotto. In the procedure, I explain how to achieve a creamy risotto and the video will guide you through the execution.
If you are looking for other types of risottos, take a look at these:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 830.13 (Kcal)
- Carbohydrates 64.67 (g) of which sugars 0.24 (g)
- Proteins 24.96 (g)
- Fat 51.31 (g) of which saturated 21.65 (g)of which unsaturated 25.04 (g)
- Fibers 1.23 (g)
- Sodium 1,467.90 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 cups Arborio rice
- 4.2 oz guanciale
- 3.5 oz Pecorino Romano cheese
- 4.2 cups vegetable broth
- 3 egg yolks (large)
- to taste pepper
How to make carbonara risotto
Cut the guanciale into strips, then sauté it in a pan over moderate heat for about 5 minutes. When it becomes translucent and has released part of its fat, remove it and set it aside.
In the same pan, toast the rice, then add a few ladles of hot broth and start cooking.
Meanwhile, in a bowl, mix the grated Pecorino with the egg yolks and a generous grinding of pepper.
When the rice is cooked, season with a pinch of salt, remove from the heat, and add the egg cream.
Mix with the egg mixture and add the guanciale as well.
A good sprinkle of pepper and enjoy your meal!
Storing carbonara risotto
You can store the risotto, once it’s cooled, in an airtight container. It should be consumed within 2 days. However, carbonara risotto might become creamy, so when reheating the next day, add a couple of ladles of broth.
Variations and tips for carbonara risotto
Carbonara risotto is already a nice variation, but for a more intriguing touch, you can add zucchini, mushrooms, or asparagus. These can be added when cooking the risotto.
