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Risotto Carbonara

Submitted by:

2011-02-05 Main Dish
5 31

Arborio rice is cooked slowly in vegetable broth and wine, seasoned with cooked pancetta, Parmesan, and lemon juice, and topped with a fried egg and chives to serve.

  • Servings: 4

Ingredients:

1 Tbsp Olive Oil
½ lb Pancetta, chopped
1 Onion, julienned
2 cloves Garlic, finely minced
2 cups Arborio Rice
½ cup Dry White Wine
6 cups Vegetable Stock
1 Tbsp Butter
¼ cup Grated Parmesan Cheese
1 Lemon
2 Tbsp Finely Chopped Chives
4 Fried Eggs

Directions:

In a saucepan, add olive oil and pancetta. Cook until browned and crispy, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. To drippings in same pan, add the onion; season with salt and pepper. Saute the onions until caramelized, about 20 minutes. Add the garlic and cook about 2 minutes. Add the rice and cook, stirring frequently, about 2 minutes. Heat the vegetable stock in a separate pan until warm. Add the wine to the rice and cook until almost all the liquid has evaporated, stirring occasionally. Add 1/2 cup warmed broth; stir occasionally until almost all liquid has evaporated. Continue this process, in 1/2 cup increments, until the rice has doubled in size and is al dente. This process takes about 30 minutes; make sure to stir often. Once the risotto has reached the desired consistency, stir in the butter, cheese, reserved pancetta, and a squeeze of lemon juice; check for seasonings. While the risotto is cooking, fry the eggs. To serve, place some risotto in each of 4 bowls. Top with a fried egg and some chives.