Risotto Carbonara

Name: Risotto Carbonara Recipe
Yield: 4
Ingredients: 1 cup Abborio Rice; 1/2 cup finely diced pancetta; A Good splash of olive oil; 2 tablespoons butter; 1/2 cup finely diced shallots/onion; 3 or 4 cups stock (chicken works best but any stock can work); 1/2 cup cream/milk; 1 egg yolk; A good dash Parmesan cheese grated

Number of Servings: 4

Ingredients

1 cup Abborio Rice1/2 cup finely diced pancettaA Good splash of olive oil2 tablespoons butter1/2 cup finely diced shallots/onion3 or 4 cups stock (chicken works best, but any stock can work)1/2 cup cream/milk1 egg yolkA good dash Parmesan cheese grated

Directions

Saute the pancetta until crisp, remove with slotted spoon leaving behind any fat it renders. Add a splash of olive oil and saute the onion until soft. Add the rice stirring for about two minutes until you begin to smell the toasty rice, then stir in about 1/3 of the broth. Continue cooking ans stirring until the liquid is absorbed. Bit by bit stir in the remaining rice and cook until liquid is absorbed. When the rice reaches that creamy stage with a bit of bite stir in the pancetta and cheese, beat your egg and milk and turn the heat to LOW. Gently stir in the butter til melted and the yolk and cream mixture, it will gradually thicken, beware of high heat or the mix will scramble. Plate and garnish with a bit more grated cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user CHAR362.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving