Today we’re making a carbonara risotto. This recipe is on my blog because one morning my son asked: “Mom, can you make carbonara for lunch today? But I want it with rice.” I looked at him and thought: that’s a great idea! It’s great because it’s sure to be delicious and because, honestly, I had never thought of a carbonara risotto before — we’re used to classic carbonara with pasta. So today we try a new recipe.
- Difficulty: Very easy
- Cost: Very inexpensive
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Low heat
- Cuisine: Italian
Ingredients
- 3/4 cup Carnaroli rice
- 5 oz guanciale (pork cheek)
- 3 egg yolks
- 1/4 cup grated Pecorino Romano
- 1/4 cup grated Grana Padano
- 3 cups vegetable or meat broth
- to taste black pepper
- to taste salt
Steps
1. Start by preparing the carbonara cream: in a bowl, combine the egg yolks, the cheeses and the pepper; mix well until you have a thick cream, then set it aside because we’ll use it at the end.
2. Prepare the guanciale by cutting it into strips or cubes (I preferred cubes) and fry it in a pan without oil until it becomes crispy. Set it aside, leaving the rendered fat in the pan.
3. Now toast the rice in the pot with the guanciale fat: add the rice and toast it for about 2 minutes.
4. Add the hot broth, stirring often, and cook the rice until done.
5. When the rice is ready, turn off the heat and add the egg cream, Pecorino, Grana Padano and pepper, stirring quickly.
6. Finally add half of the crispy guanciale and stir.
7. Plate the carbonara risotto and sprinkle the remaining crispy guanciale over each plate.
A unique treat! Creamy and comforting, this carbonara risotto was a real discovery.
