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Hairy Bikers Risotto Carbonara Recipe

Hairy Bikers Risotto Carbonara

Risotto Carbonara is a fusion of two beloved Italian dishes: risotto and carbonara. This dish blends the creamy texture of risotto with the smoky, savory flavors of pancetta, Parmesan cheese, and a touch of egg to create a luxurious and satisfying meal.

Ingredients

Scale
  • 200g Arborio rice
  • 150g pancetta, diced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 750ml chicken or vegetable stock
  • 100ml white wine
  • 2 egg yolks
  • 50g Parmesan cheese, grated (plus extra for garnish)
  • 2 tbsp butter
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the Pancetta: In a large saucepan, heat 1 tablespoon of butter over medium heat. Add the diced pancetta and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Sauté the Onion and Garlic: Add the chopped onion to the same pan and cook for 2-3 minutes until softened. Stir in the garlic and cook for an additional minute.
  3. Toast the Rice: Add the Arborio rice to the pan and stir to coat it in the fat. Cook for 1-2 minutes, allowing the rice to absorb the flavors and become slightly translucent.
  4. Deglaze with Wine: Pour in the white wine and cook until it has evaporated, stirring constantly.
  5. Add Stock Gradually: Begin adding the stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 18-20 minutes until the rice is creamy and cooked al dente.
  6. Prepare the Egg Mixture: In a small bowl, whisk the egg yolks with grated Parmesan cheese.
  7. Combine the Ingredients: Remove the risotto from the heat. Quickly stir in the remaining butter, the egg mixture, and the crispy pancetta. Mix thoroughly until the risotto becomes creamy and glossy.
  8. Season and Serve: Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan and fresh parsley.