Italian cuisine has presented the world with a huge number of delicious dishes and sauces, among which carbonara can be distinguished. As a rule, this kind of sauce is used for pasta, but with it you can also diversify the taste of risotto - a traditional Italian rice dish.
Ingredients for risotto with carbonara sauce:
- 300 g of rice for risotto (arborio, carnaroli or vialone nano);
- 60 g butter;
- 60 g parmesan;
- half an onion;
- 750 ml of broth (chicken or vegetable);
- 3 medium eggs (or 2 large);
- 150 g of bacon (it is desirable that the meat and lard were approximately equal);
- salt and black pepper.
Simple Bacon Risotto Recipe: Cooking Process
To get started, prepare all the ingredients so that they are on hand. Peel and dice the onion, grate the parmesan, cut the bacon into small pieces (whatever you like).
In a large skillet (saucepan) with a thick bottom, melt 20 g of butter, add the bacon and fry until golden brown, transfer to another bowl.
Add another 20 g of oil, fry the onion over low heat - it should become transparent, this will take about 15 minutes.
While the onions are fried, heat the chicken or vegetable broth, not boiling. Add rice to the onion, stir and simmer for 3 minutes, stirring the ingredients without stopping. The rice should soften a little without changing color.
Return the bacon to the pan, stir all the ingredients, increase the heat to medium and start pouring in the broth one scoop at a time, as soon as the rice has absorbed the liquid, pour in a new portion of the broth. Remember to stir the rice constantly to prevent it from burning. In general, the process will take 15-20 minutes.
While the rice is cooking, beat the eggs in a cup, add Parmesan, salt and pepper to your taste, mix.
Once the rice is cooked, add the last piece of butter (20 g) to it, stir and remove from heat. Pour in the egg and cheese mixture, return the rice to the heat, stir the ingredients quickly (literally a few seconds) to combine the rice with the sauce. Overexposing risotto with carbonara sauce over the fire can curdle the eggs, which will not very well affect the appearance of the dish and its taste.
