Carbonara Risotto

Serves 3
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Directions

  1. 1Fry bacon, starting with a cold pan.
  2. 2Fry bacon, starting with a cold pan.
  3. 3Fry bacon, starting with a cold pan.
  4. 4Mix together 3 egg yolks, 1 whole egg, parmesan, and pepper, then add the fat from bacon.
  5. 5Mix together 3 egg yolks, 1 whole egg, parmesan, and pepper, then add the fat from bacon.
  6. 6Mix together 3 egg yolks, 1 whole egg, parmesan, and pepper, then add the fat from bacon.
  7. 7Cut the onion and fry with the butter until translucent.
  8. 8Cut the onion and fry with the butter until translucent.
  9. 9Cut the onion and fry with the butter until translucent.
  10. 10Add the arborio rice and cook for a couple of minutes.
  11. 11Add the arborio rice and cook for a couple of minutes.
  12. 12Add the arborio rice and cook for a couple of minutes.
  13. 13Deglaze with white wine.
  14. 14Deglaze with white wine.
  15. 15Deglaze with white wine.
  16. 16Add warm broth little by little, waiting until the rice has fully absorbed it before adding more. Keep adding the broth until the rice is al dente.
  17. 17Add warm broth little by little, waiting until the rice has fully absorbed it before adding more. Keep adding the broth until the rice is al dente.
  18. 18Add warm broth little by little, waiting until the rice has fully absorbed it before adding more. Keep adding the broth until the rice is al dente.
  19. 19When the rice is cooked, take the pan off the heat and let sit for a minute.
  20. 20When the rice is cooked, take the pan off the heat and let sit for a minute.
  21. 21When the rice is cooked, take the pan off the heat and let sit for a minute.
  22. 22Add the egg and parmesan mixture and mix.
  23. 23Add the egg and parmesan mixture and mix.
  24. 24Add the egg and parmesan mixture and mix.
  25. 25Transfer to a plate and garnish with bacon and more parmesan.
  26. 26Transfer to a plate and garnish with bacon and more parmesan.
  27. 27Transfer to a plate and garnish with bacon and more parmesan.

Ingredients

  • 200 g bacon
  • 200 g bacon
  • 200 g bacon
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 1 whole egg
  • 1 whole egg
  • 1 whole egg
  • 150 g parmesan
  • 150 g parmesan
  • 150 g parmesan
  • pepper
  • pepper
  • pepper
  • 1 onion
  • 1 onion
  • 1 onion
  • 40 g butter
  • 40 g butter
  • 40 g butter
  • 220 g arborio rice
  • 220 g arborio rice
  • 220 g arborio rice
  • glass white wine
  • glass white wine
  • glass white wine
  • 300 ml broth
  • 300 ml broth
  • 300 ml broth

Equipment

pantongs