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Risotto Carbonara Recipe

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★★★★★

4.4 from 77 reviews

This creamy and savory Risotto Carbonara combines traditional Italian flavors with a rich and comforting texture. Featuring crispy bacon, slightly crisped Genoa salami, and a luscious mix of egg yolks, cream, and cheeses, this stovetop risotto is a hearty and elegant dish perfect for a delightful meal.

Ingredients

Scale

Meat and Oils

  • 1 tablespoon extra-virgin olive oil
  • 4 ounces bacon, diced
  • 4 ounces sliced Genoa salami, diced

Liquids and Stocks

  • 3 cups chicken stock, homemade if possible
  • 1/4 cup white wine
  • 2 tablespoons heavy cream

Dairy and Cheeses

  • 2 tablespoons butter
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Romano cheese

Produce and Aromatics

  • 1 cup onions, diced
  • 1 tablespoon garlic, minced
  • Pinch red pepper flakes
  • 2 tablespoons Italian flat leaf parsley, chopped

Pantry Staples

  • 1 cup Arborio rice
  • 2 egg yolks
  • 1/2 teaspoon white pepper
  • Salt as needed (depending on how salty your stock is)

Instructions

  1. Prepare Ingredients: Measure out all the ingredients before starting as risotto requires constant attention once cooking begins.
  2. Cook Bacon: In a medium heavy-bottomed pan or Dutch oven over medium heat, heat the olive oil. Add diced bacon and cook for about 5 minutes until almost crisp. Remove bacon with a slotted spoon and set aside.
  3. Sauté Salami: Add diced Genoa salami to the pan and cook for 1-2 minutes to slightly crisp without burning. Remove with a slotted spoon and add to the bacon.
  4. Clean Pan: Pour out the fat into a bowl and wipe the inside of the hot pan with paper towels to remove dark bits and sediment.
  5. Heat Stock: Warm the chicken stock in a separate small saucepan and keep it hot on low heat.
  6. Cook Onions and Garlic: Return the pan to medium heat and add 2 tablespoons of reserved bacon fat plus 2 tablespoons butter. Once melted, add diced onions and cook for 3 minutes. Add minced garlic and red pepper flakes, cooking for another minute.
  7. Add Rice: Stir in Arborio rice and cook for 2 minutes to lightly toast it.
  8. Deglaze with Wine: Pour in white wine and cook until it evaporates completely.
  9. Add Stock Gradually: Reduce heat to medium low. Add hot chicken stock 1/2 cup at a time, stirring often and allowing each addition to be absorbed completely before adding more. Continue this process for about 15-20 minutes until all stock is absorbed and rice is tender but slightly al dente.
  10. Rest Rice: Cover the pot, remove from heat, and let the risotto sit for 5 minutes.
  11. Prepare Egg Mixture: In a medium bowl, beat the egg yolks with heavy cream.
  12. Temper Eggs: Slowly whisk spoonfuls of the warm risotto into the egg and cream mixture to temper the eggs and prevent curdling. After adding about a cup of risotto, stir this mixture back into the pot of rice.
  13. Finish Risotto: Off the heat, stir in reserved bacon and salami, Parmesan and Romano cheeses, chopped parsley, and white pepper. Taste and add salt as needed, considering the saltiness of the bacon and stock.
  14. Adjust Consistency and Serve: Stir well and serve immediately. If the risotto becomes too thick, loosen it by adding a little more stock or water.
  15. Share Your Experience: Don’t forget to leave a review and rating to help continue the recipe tradition and share your delicious creation!

Notes

  • Use homemade chicken stock if possible for richer flavor.
  • Be cautious with salt since bacon, salami, and stock are already salty.
  • Constant stirring while adding stock helps release rice starch for that creamy risotto texture.
  • Tempering the eggs prevents scrambling when mixing with hot risotto.
  • If risotto thickens upon standing, a splash of warm stock or water can loosen it.
  • Serve immediately for best texture and creaminess.

Keywords: Risotto Carbonara, Italian risotto, creamy risotto, bacon risotto, salami risotto, Arborio rice recipe, stovetop risotto, creamy Italian main dish

Find it online: https://cookwithlea.com/risotto-carbonara-recipe/