Risotto Carbonara

We took a page out of Lorraine's book at Figs and Artichokes and made our version of Risotto Carbonara for dinner last night. We loved the idea when she first gave it a try way back in early September and have been talking about it ever since. Don't ask me why the procrastination because it was just plum stupid to wait so long. 

If you like the flavor of Fettucini Carbonara, then no doubt this'll make your skirt fly up and your socks go up and down. A J'Bug's Kitchen team effort, we used bacon... a lot of bacon rather than pancetta, and onion and garlic rather than shallots even though I had shallots in the cupboard. Oh well. Guess I wasn't thinking when I did the prepping. The rest of the ingredients are standard risotto fare - arborio rice, butter, a little wine, warm chicken stock, parmesan cheese, a touch of heavy cream and lots of coarse ground black pepper. 

Tradition rules that Big Guy's the risotto cooker in this house, so all I had left to do was sit back and throw in my two cents every once in a while. As usual, he did an amazing job including but not limited to tuning me out.  How do guys do that? 

Anyway even without a parsley garnish or a pretty plate it is simply divine. Rich, creamy and full of bacony and eggy goodness, the key is to make sure the risotto is very hot so the golden yolk cooks as you mix it in. Soul satisfyingly delicious, there's no doubt we'll be making it again.  

Risotto Carbonara (from JBug’s Kitchen inspired by Lorraine at figsandartichokes.blogspot.com)

1 cup diced bacon

2 tablespoons butter

1 medium onion, finely chopped

3 cloves garlic, minced

1-1/2 cups Arborio rice

1/2 cup white wine or dry vermouth

4 cups low sodium chicken stock, warmed

1/2 cup finely grated parmesan cheese, plus more for garnish

3 tablespoons heavy cream

Coarse ground black pepper

4 egg yolks * See Note

Parsley as garnish

In a large sauté pan, cook bacon until crisp. Remove to a paper lined plate and set aside. Discard all but 1 tablespoon of bacon fat. Add butter to the pan and return to medium heat. Add onion and garlic and cook until onion has softened – about 3 to 4 minutes. Add Arborio rice and cook, stirring constantly until rice is coated and slightly translucent – another 3 or 4 minutes. Lower heat to medium low, add white wine and cook stirring until rice has absorbed the wine. Add chicken stock a half cup at a time, stirring constantly and continue until rice is creamy and al dente – about 17 minutes total. Stir in cream, parmesan cheese and reserved bacon. Cook, stirring for another minute or two until risotto is very hot and cheese has melted. Season with coarse ground black pepper and salt if necessary. Ladle onto warmed bowls. Top with an egg yolk. Garnish with parsley and additional parmesan cheese. Serves 4.

Note - It is important to use the freshest possible eggs you can find. The heat of the risotto should cook the egg when stirred into the rice before eating; however if you have concerns about serving raw egg yolk, add the yolks at the same time you add the cream and cheese to the risotto in the pan and heat slowly, stirring constantly, to prevent curdling.  

A year ago - Cuban Pork Picadillo

Two year's ago - Chicken and Mushroom Casserole with a Biscuit Top

Comments

[Lea]

Oh - my! It looked fabulous on Figs and Artichokes - and it looks fabulous here, too! I bet it would look fabulous on a plate in my kitchen - I better get on that - yes!

[June]

Lea - it is yummy indeed!

[Lorraine]

Hey Sista, thanks for the link. I am going to have to try your verson too and see which one I like better. Good point about the egg, I don't usually worry about that myself.

[June]

Lorraine - thanks so much for the inspiration. We absolutely loved it and we'll make it again using pancetta and shallots to check out the difference. We just happen to have a new batch of bacon on hand so needed an excuse to give it a try. Ha.