Risotto Alla Carbonara

Keto lovers exit here. This deeelicious dish is carb-loaded, rich and actually easy to make. It’s a treat, something you can whip up for someone special. Risottos take a little muscle power, because there’s a LOT of stirring involved, but it’s oh so worth it. I hope you know how to poach an egg, being that the egg on top makes the dish so much more yummy. (If you’re not sure how, I will include a link to instructions). This recipe is from one of my go-to cookbooks, Chefs & Company, and it’s originated by Chef Dante Boccuzzi. Enjoy!

What you’ll need:

  • 1 small white onion, diced
  • 4 tbsp butter, divided
  • 1 1/4 cup Arborio Rice, uncooked
  • 2 cups white wine
  • 1 1/2 quarts chicken stock, divided
  • salt to taste
  • freshly ground black pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1 shallot, minced
  • 1/2 cup Pancetta, diced
  • 1 cup heavy cream
  • 4 poached eggs
  • 1 cup grated parmesan cheese
  • fresh parsley

Sweat the onions in 2 tbsp butter in a skillet over low heat for about 5 minutes. Add the rice and sweat together for 3 minutes.

Add the wine and simmer for 8 minutes. Add enough stock to just cover the rice, about 1 cup. Season with salt and pepper. Simmer and stir continuously until the rice is dry, about 2 minutes. Repeat until the stock is used up, and the rice is cooked for about 30 to 40 minutes. Set aside.

In a sauce pan, heat the oil over medium heat. Add the shallot and pancetta and slowly cook until browned, about 8 minutes. Add the heavy cream and reduce, about 5 minutes. Set aside. Stir the parmesan cheese and the remaining butter into the risotto. Serve the risotto topped with first the pancetta cream sauce, then a poached egg. Sprinkle with chopped parsley.

Bon Appétit!

To learn how to poach an egg click here

For more info on Dante Boccuzzi click here

For more info on Chefs & Company click here

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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