All the creamy, comforting flavours of a classic carbonara in risotto form. With smoky bacon, parmesan and perfectly cooked rice, this Risotto Carbonara is a simple yet impressive meal for any night of the week.
Ingredients
1 tbsp olive oil
20g butter
1 large onion, finely chopped
150g bacon or pancetta, diced
1⅓ cups arborio rice
2 cloves garlic, crushed
¾ cup white wine
1 ltr chicken stock, warmed
3 eggs
¾ cups Parmesan, grated
¾ cups extra Parmesan, to serve
Chopped parsley, to garnish
Method
Preheat oven to 180C fan forced.
Place stock in a saucepan and bring to a simmer over medium heat.
Heat oil and butter in a large stove and oven-proof pan over a medium heat. Add onion and bacon and cook, stirring occasionally for about 4 minutes. Stir in rice and garlic, cook for 1 minute or until all the grains are coated in the oil.
Add wine. Simmer for 1-2 minutes or until reduced by half.
Pour in stock. Cover with lid and bake for 20 minutes. Remove from oven. The mixture will still be loose and have liquid present.
Whisk together ¾ cup of Parmesan and eggs. Gently stir through the rice. Cover with lid and allow risotto to stand for 5-10 minutes.
Serve topped with extra Parmesan, chopped parsley and freshly ground black pepper if desired.
Tips & Hints
Be sure to let the rice stand briefly after baking so it finishes absorbing the stock and eggs; serve right after the standing time or it will lose creaminess.
If risotto becomes too dry, stir through ¼ -½ cup hot water.
Wine can be omitted if preferred but it does give the risotto a subtle acidity that is complimentary. Add stock in its place to start the cooking process if wine is omitted.
Replace parsley with fresh thyme or chives.
Serve with a large side salad to increase nutrition.
