Name: Risotto Carbonara Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon extra-virgin olive oil; 4 ounces bacon, diced; 4 ounces sliced Genoa salami, diced; 3 cups chicken stock, homemade if possible; 1/4 cup white wine; 2 tablespoons heavy cream; 2 tablespoons butter; 1/2 cup freshly grated Parmesan cheese; 1/2 cup freshly grated Romano cheese; 1 cup onions, diced; 1 tablespoon garlic, minced; Pinch red pepper flakes; 2 tablespoons Italian flat leaf parsley, chopped; 1 cup Arborio rice; 2 egg yolks; 1/2 teaspoon white pepper; Salt as needed (depending on how salty your stock is)

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Introduction

Risotto Carbonara is a rich and creamy Italian dish that combines the comforting creaminess of risotto with the savory flavors of classic carbonara. This stovetop recipe is perfect for a satisfying weeknight dinner or a special occasion.

A close-up image of creamy risotto served in a white bowl with a blue interior rim. The risotto has plump, shiny grains of rice mixed with small pieces of crispy, browned bacon scattered evenly throughout. There are also bits of finely chopped green herbs giving a touch of color and freshness. The texture looks creamy and rich, with a slightly glossy finish that shows the sauce coating each grain. A shiny silver spoon is partially visible on the right side of the bowl, resting in the risotto. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra-virgin olive oil
4 ounces bacon, diced
4 ounces sliced Genoa salami, diced
3 cups chicken stock, homemade if possible
2 tablespoons butter
1 cup onions, diced
1 tablespoon garlic, minced
Pinch red pepper flakes
1 cup Arborio rice
1/4 cup white wine
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

Step 1: Have all ingredients measured out before you begin, as risotto requires attention once cooking starts.
Step 2: In a medium heavy-bottomed pan or Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook for about five minutes until almost crisp. Remove with a slotted spoon and set aside.
Step 3: Add the diced Genoa salami to the pan and cook for 1-2 minutes until slightly crisp, being careful not to burn. Remove with a slotted spoon and combine with the bacon.
Step 4: Pour the rendered fat into a bowl and wipe the inside of the hot pan with paper towels to remove any dark pieces or sediment.
Step 5: Heat the chicken stock in a separate small saucepan and keep it hot.
Step 6: Return the pan to medium heat and add two tablespoons of the reserved bacon fat along with the butter. Once the butter has melted, add the diced onions and cook for three minutes until softened.
Step 7: Stir in the minced garlic and red pepper flakes, cooking for one minute, then add the Arborio rice and cook for two minutes to lightly toast the grains.
Step 8: Pour in the white wine and let it evaporate completely.
Step 9: Reduce the heat to medium-low and begin adding the hot chicken stock one half cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
Step 10: After about 15-20 minutes, all the stock should be absorbed and the rice cooked to a creamy consistency. Cover the pot and remove from heat, letting it sit for five minutes.
Step 11: While the rice rests, beat the egg yolks and heavy cream together in a medium bowl.
Step 12: Temper the egg mixture by gradually whisking in spoonfuls of the warm risotto. After about a cup has been added, stir the mixture back into the pot of risotto.
Step 13: Off the heat, stir in the reserved bacon and salami, Parmesan and Romano cheeses, chopped Italian parsley, and white pepper.
Step 14: Taste and add salt only if necessary, as the bacon, salami, and stock may already provide enough saltiness.
Step 15: Give the risotto a final stir and serve immediately. If it becomes too thick, loosen it with additional stock or water as needed.

Tips & Variations

Use homemade chicken stock for deeper flavor, or substitute vegetable stock for a lighter taste.
Add a splash of lemon juice before serving to brighten the dish.
Try substituting pancetta for the bacon to stay closer to traditional carbonara flavors.
Gently fold in cooked peas or asparagus for added color and texture.

Storage

Store any leftover risotto carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a little stock or water to restore creaminess as it reheats.

How to Serve

A close-up view of a creamy risotto dish served in a white bowl with a blue inner surface. The risotto has soft, plump grains of rice mixed with pieces of browned bacon or pancetta, and small green herb bits sprinkled throughout. The creamy texture coats the rice and meat evenly, giving it a rich, smooth appearance. A black spoon is partially visible on the right side, slightly inserted into the risotto. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of meat in this recipe?

Yes, pancetta or guanciale can be used instead of bacon and salami for a more traditional carbonara flavor. You can also experiment with cooked chicken or mushrooms for a different twist.

What type of rice should I use for risotto?

Arborio rice is the best choice for risotto because of its high starch content, which creates the creamy texture characteristic of this dish. Other varieties like Carnaroli or Vialone Nano also work well if you can find them.