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PrintRISOTTO CARBONARA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt half the butter in a large pan and fry the onion and half the pancetta until the onion is soft and cooked through but not browned.
- Add rice and toast the grains thoroughly without browning, making sure they are crackling hot before you add 3 ladlefuls of hot stock.
- Stir to allow the rice to absorb most of the liquid, and as soon as it starts to dry out, add another 2 ladlefuls of stock and continue to stir.
- Continue in this way until the rice is tender but firm to the bite.
- Meanwhile, beat the egg yolks with the cheese, the Mascarpone and plenty of black pepper.
- Fry the remaining pancetta cubes in a small pan until crisp and brown.
- When the rice is ready, remove from heat and add the remaining butter and egg mixture.
- Mix together very thoroughly and adjust the seasoning.
- Cover and leave to rest for about 5minutes, then stir again and serve on warmed plates, topped with fried pancetta cubes.
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 garlic clove, finely chopped
- 1 small onion, finely chopped
- 200 grams cubed smoked pancetta
- 400 grams Arborio rice
- 2 litres chicken or pork stock, kept simmering
- 5 large egg yolks
- 100 grams freshly grated Parmigiano Reggiano or Grana Padano
- 1 tablespoon Mascarpone
- Freshly milled black pepper and Salt
5 comments for “Risotto Carbonara”
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Thanks for sharing us !! i make to risotto rice
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