# Risotto Carbonara

This recipe is for making a creamy and decadent Risotto Carbonara, topped with crispy guanciale and a raw egg yolk.

- Servings: 1 servings
- Total time: 1 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 1 cup Arborio rice
- 5 oz guanciale
- 1 whole egg
- 3 egg yolks
- 4 oz grated pecorino
- 1 pinch Fresh ground black pepper
- 1 cup Chicken stock
- 1 Tbsp EVOO
- 1 to taste Salt

## Instructions

1. Slice the guanciale into small pieces.
2. Crack one whole egg and three egg yolks into a bowl.
3. Add 4oz of grated pecorino to the egg mixture.
4. Season the egg mixture with freshly ground black pepper.
5. Whisk the egg mixture until well combined.
6. Add 1 tbsp of EVOO into a pan and fry the guanciale until crispy.
7. Remove the crispy guanciale from the pan and set aside on paper towels.
8. Add 1 cup of Arborio rice to the pan.
9. Add white wine to the rice and stir.
10. Gradually add the hot chicken stock to the rice, stirring continuously until the rice is cooked al dente.
11. Reduce the heat and stir in the egg mixture until creamy.
12. Stir in the crispy guanciale.
13. Serve the risotto topped with grated pecorino and a raw egg yolk.

## Equipment

- pan
- spatula
- cutting board
- knife
- bowl
- whisk
- grater
- ladle
- paper towels
- plate

## Source

- Original video: https://www.instagram.com/reel/DF5LHHHRX-q/?igsh=MXNudHExZGdlbnVneQ==
- Recipe page: https://www.cliprecipe.com/recipe/f76aa67b-8317-4cb7-bad9-2c8b3ba89de3
- Extracted: 2025-02-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt