Carbonara Risotto
Venture into a delightful twist on a Roman classic with this creamy Carbonara Risotto! This easy carbonara risotto recipe transforms simple ingredients into a comforting, high-protein risotto ready in just 30 minutes. Made with rich egg yolks, savory guanciale, and Pecorino Romano, this Italian-inspired risotto is a guaranteed crowd-pleaser.
Dietary Information
Servings:
- 1
To prepare the carbonara risotto, first make the vegetable broth and keep it warm. Pour the egg yolks into a bowl 1, then add the grated pecorino cheese 2 and the pepper 3.
- 2
Mix well 4, then place the bowl on a bain-marie 5 and continue to stir over medium-low heat until the mixture is creamy 6.
- 3
Set aside and take care of the guanciale: after removing the rind, cut it first into slices 7 and then into strips 8. Pour the guanciale into a hot pan 9.
- 4
Let the guanciale sweat over low heat for about 10 minutes 10. When it is crispy and golden, remove it from the pan and transfer it to absorbent paper 11. Now pour the rice into a saucepan 12 and toast it dry, stirring often.
- 5
Deglaze with the white wine 13 and let the alcohol evaporate completely, then cook the rice by adding a ladle of hot broth at a time, always making sure that the liquid has been absorbed before pouring the next 14. Three-quarters of the cooking time indicated, turn off the heat, cover with the lid 15 and let it rest for 3 minutes.
- 6
After this time, add the egg and pecorino mixture 16 and mix well 17, then add about half of the browned guanciale and mix again 18.
- 7
Plate and garnish with the remaining guanciale 19 and a few marjoram leaves 20. Your carbonara risotto is ready to be served 21!
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