Carbonara Risotto

Ingredients

Scaled for your household (6 portions) · original serves 6

• Olive oil1 tbsp
• Butter20 g
• Brown onion1
• Bacon150 g
  Source permits pancetta instead.
• Arborio rice1¼ cup
• Garlic cloves2 clove
• White wine⅔ cup
• Chicken stock1 l
• Eggs3
• Parmesan1½ cup
  Original recipe breakdown · used in multiple steps

  • 0.75 cup Parmesan — Stir into the risotto with the eggs.
  • 0.75 cup Extra Parmesan — Extra Parmesan to serve.
• Flat-leaf parsleyto taste

Method

1. 1

   Heat the oven to 180°C fan forced. Keep the stock hot in a saucepan.

2. 2

   In a covered ovenproof pan, soften onion and bacon in oil and butter for four minutes. Stir in rice and garlic for one minute.

3. 3

   Add wine and reduce by half. Add hot stock, cover and bake for 20 minutes.

4. 4

   Whisk eggs with the first Parmesan portion. Stir through the rice, cover and rest for 5–10 minutes. Serve with remaining Parmesan and parsley.