/getattachment/1af352a9-59d2-4213-b3f9-c1de6bc8f758/Risotto-Carbonara.aspx

Risotto Carbonara Recipe

A rich and creamy risotto with crispy bacon and cheese.

Difficulty

Medium

Prep Time

10 minutes

Cooking Time

35 minutes

Serves

Print Recipe

Recipe Ingredients

5 cups chicken stock
2 tablespoons SPAR Extra Virgin Olive Oil
250g SPAR streaky bacon, roughly chopped (keep 4 slices aside and crisp up for serving if you like)
1 onion, chopped
2 cloves garlic, crushed
1½ cups arborio rice
salt and freshly milled pepper to taste
1 cup dry white wine
1 cup grated SPAR Marksbury Select Parmigiano-Reggiano cheese
1/2 cup cream
2 egg yolks
salt and freshly ground pepper to taste
Chives and fresh herbs for serving

Bring the stock to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the stock keeps steaming, but is not simmering.
Heat oil in a large saucepan over medium-low heat. Add the bacon and onion and saute for about 2 minutes, stirring occasionally, until softened.
Add garlic and cook for another 3 minutes.
Add the rice and salt and stir to coat. Add the wine and cook until it has been absorbed. Stir in ½ cup of the hot stock.
Cook, stirring frequently until the liquid has been absorbed. Continue to cook on medium-low, adding a ladle full of stock every time the liquid is absorbed.
The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.
Remove from the heat; stir in ¾ cup cheese, egg yolks, cream, and pepper. Serve sprinkled with the remaining ¼ cup cheese, herbs, and extra crispy bacon if you like.