Description
Indulge in a luxurious blend of creamy risotto infused with classic carbonara flavors, topped with irresistibly crispy beef bacon. This dish is the ultimate comfort food experience that is both sophisticated and approachable.
Ingredients
Scale
- 1 cup Arborio Rice
- 8 oz Beef Bacon
- 3 large Egg Yolks
- 1 whole Egg
- 2/3 cup Pecorino Romano Cheese, grated
- 4 cups Beef Broth, warmed
- 1 finely minced Yellow Onion
- 2 cloves Garlic, minced
- Freshly Ground Black Pepper, to taste
- 2 tablespoons Unsalted Butter
Instructions
- Start by dicing your beef bacon into small lardons. In a large, heavy-bottomed pot or Dutch oven, cook the beef bacon over medium heat until it's beautifully golden brown and super crispy, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, reserving about 1-2 tablespoons of the rendered beef fat in the pot.
- Reduce the heat to medium-low. Add your finely minced onion to the reserved beef fat in the pot and sauté gently until it's softened and translucent, about 5-7 minutes. Be careful not to brown it. Next, stir in the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pot. Stir continuously for 2-3 minutes, toasting the grains until they become slightly translucent around the edges but still opaque in the center.
- Pour in about a cup of your warm beef broth. Stir constantly, scraping up any browned bits from the bottom of the pot, until the broth has been almost completely absorbed by the rice.
- Continue adding the warm beef broth, about ½ cup at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next. This process will take about 20-25 minutes. Taste the rice occasionally; you're looking for it to be al dente.
- While the risotto is cooking, in a medium bowl, whisk together your egg yolks, one whole egg, two-thirds of the grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until smooth.
- Once the risotto is al dente, remove the pot from the heat. Stir in 2 tablespoons of unsalted butter and the remaining Pecorino Romano cheese until fully melted and incorporated.
- Slowly pour the egg mixture into the hot risotto, stirring vigorously and continuously until the sauce is fully incorporated and coats every grain of rice.
- Taste and adjust seasoning with more salt and plenty of freshly ground black pepper. Divide the Carbonara Risotto among warm bowls, garnish generously with your crispy beef bacon, and sprinkle with extra Pecorino Romano and black pepper if desired. Enjoy immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Constant stirring is key to achieving a creamy risotto. Keep your broth warm to ensure even cooking. Taste frequently to adjust seasoning, especially since the beef bacon and cheese are salty.