Risotto alla Carbonara – Carbonara Risotto

This recipe combines two of my favourite things, carbonara and risotto. The arborio rice together with the eggs and guanciale creates a creamy, comforting dish that’s packed full of flavour. All the traditional carbonara elements are here to produce the risotto you didn’t know you needed! ​

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we all love a good carbonara and we all love a good risoto as well so why not try them both together let’s make risotto carbonara to render all the fat from the guanchal you want to start from a cold bun then we can go in with the onion only once the guanchala is really nice and golden the onion is fully cooked we can leave this aside and start cooking the risoto on a medium heat start toasting the rice season your risoto straight away this one is a vegetable stock I made earlier and I’m gonna add it straight to the risoto keep it on a medium low heat and keep adding the stock little by little for the carbonara sauce I’m going to use three egg yolks and pecorino cheese i’m going to add freshly ground black pepper then I’m going to add the cheese and mix it all together and to loosen up the sauce I’m going to add a little bit of stock in here when the result is almost ready then you can go with the guanchal and onions and stir them all in we need to finish with the final touches the last ladle of stock a few knobs of butter and the carbonara mix keep it on a really really low heat and keep stirring it so it gets nice and creamy but you don’t cook the eggs cover it and let it rest for a few minutes it’s creamy it’s rich is the result you didn’t know you needed to finish a compulsory sprinkle of cheese and some extra freshly ground black pepper cheers everyone