Risotto Carbonara
Serves 1
Directions
- 1Place egg yolks and olive oil in a vacuum bag and sous vide.
- 2Cube guanciale and fry in a pan until crispy, then remove and set aside while reserving the rendered fat.
- 3Add pecorino rind to a pot of stock to infuse.
- 4In a bowl, combine raw egg yolks, grated pecorino, black pepper, and some of the reserved guanciale fat.
- 5Sauté shallots in the reserved guanciale fat, add the carnaroli rice, and stir to toast.
- 6Deglaze the rice with white wine.
- 7Gradually add the stock in increments, stirring constantly until fully absorbed before each new addition.
- 8Temper the egg yolk mixture by adding a ladle of hot stock.
- 9Off the heat, fold the egg yolk mixture into the risotto.
- 10Finish the risotto with more grated pecorino.
- 11Sear the sea scallops in a separate pan.
- 12Plate the risotto, top with the sous vide egg yolk, seared scallops, crispy guanciale, grated pecorino, black pepper, and chives.
Ingredients
- 3 egg yolk
- 3 tbsp olive oil
- guanciale, cubed
- 1 pecorino rind
- chicken or vegetable stock
- 2 raw egg yolk
- pecorino cheese, grated
- black pepper, freshly cracked
- shallot, finely chopped
- carnaroli rice
- white wine
- sea scallop
- chive, finely chopped (optional)
Equipment
vacuum sealersous vide immersion circulatorvacuum bagpanknifepotbowlgraterspatulaladle
Tips
- Render guanciale until it reaches a crackling-like texture without burning.
- Use carnaroli rice rather than arborio for a better texture.
- The risotto should have a loose, creamy consistency that runs on the plate.
- Feel free to skip the sous vide egg yolks and scallops for a more traditional carbonara-style risotto.
