Risotto Carbonara
Directions
- 1Slice the guanciale into small pieces.
- 2Slice the guanciale into small pieces.
- 3Slice the guanciale into small pieces.
- 4Crack one whole egg and three egg yolks into a bowl.
- 5Crack one whole egg and three egg yolks into a bowl.
- 6Crack one whole egg and three egg yolks into a bowl.
- 7Add 4oz of grated pecorino to the egg mixture.
- 8Add 4oz of grated pecorino to the egg mixture.
- 9Add 4oz of grated pecorino to the egg mixture.
- 10Season the egg mixture with freshly ground black pepper.
- 11Season the egg mixture with freshly ground black pepper.
- 12Season the egg mixture with freshly ground black pepper.
- 13Whisk the egg mixture until well combined.
- 14Whisk the egg mixture until well combined.
- 15Whisk the egg mixture until well combined.
- 16Add 1 tbsp of EVOO into a pan and fry the guanciale until crispy.
- 17Add 1 tbsp of EVOO into a pan and fry the guanciale until crispy.
- 18Add 1 tbsp of EVOO into a pan and fry the guanciale until crispy.
- 19Remove the crispy guanciale from the pan and set aside on paper towels.
- 20Remove the crispy guanciale from the pan and set aside on paper towels.
- 21Remove the crispy guanciale from the pan and set aside on paper towels.
- 22Add 1 cup of Arborio rice to the pan.
- 23Add 1 cup of Arborio rice to the pan.
- 24Add 1 cup of Arborio rice to the pan.
- 25Add white wine to the rice and stir.
- 26Add white wine to the rice and stir.
- 27Add white wine to the rice and stir.
- 28Gradually add the hot chicken stock to the rice, stirring continuously until the rice is cooked al dente.
- 29Gradually add the hot chicken stock to the rice, stirring continuously until the rice is cooked al dente.
- 30Gradually add the hot chicken stock to the rice, stirring continuously until the rice is cooked al dente.
- 31Reduce the heat and stir in the egg mixture until creamy.
- 32Reduce the heat and stir in the egg mixture until creamy.
- 33Reduce the heat and stir in the egg mixture until creamy.
- 34Stir in the crispy guanciale.
- 35Stir in the crispy guanciale.
- 36Stir in the crispy guanciale.
- 37Serve the risotto topped with grated pecorino and a raw egg yolk.
- 38Serve the risotto topped with grated pecorino and a raw egg yolk.
- 39Serve the risotto topped with grated pecorino and a raw egg yolk.
Ingredients
- 1 cup Arborio rice
- 1 cup Arborio rice
- 1 cup Arborio rice
- 5 oz guanciale
- 5 oz guanciale
- 5 oz guanciale
- 1 whole egg
- 1 whole egg
- 1 whole egg
- 3 egg yolks
- 3 egg yolks
- 3 egg yolks
- 4 oz grated pecorino
- 4 oz grated pecorino
- 4 oz grated pecorino
- 1 pinch Fresh ground black pepper
- 1 pinch Fresh ground black pepper
- 1 pinch Fresh ground black pepper
- 1 cup Chicken stock
- 1 cup Chicken stock
- 1 cup Chicken stock
- 1 Tbsp EVOO
- 1 Tbsp EVOO
- 1 Tbsp EVOO
- 1 to taste Salt
- 1 to taste Salt
- 1 to taste Salt
Equipment
panspatulacutting boardknifebowlwhiskgraterladlepaper towelsplate