Sunday, July 16, 2017

Risotto alla carbonara - recipe with step-by-step photos

  • 700 milliliters of soup (from boiling chicken or vegetables)
  • 250 grams of risotto rice ("rizo Arborio")
  • 150 grams of bacon
  • 150 grams of fresh cream
  • 100 milliliters of white wine
  • 100 grams of cheese (Grana Padano)
  • 3 egg yolks
  • 2 spoons with olive oil
  • pepper
  • salt

Beat the egg yolks with the cheese.

Add the fresh cream and mix.

Put some vegetables in 1 liter of water and let them boil (carrot, onion, parsley, celery, etc). When ready put the pot aside.


In another pot boil some water and put on top the pot with the egg/fresh cream, mixing continuously ("bain marie").

Fry the bacon in the olive oil. Take out the bacon without the liquid fat.

In that fat left in the pot from the bacon add the rice and let it fry for a few moments at medium fire.

Add the wine and mix until the wine evaporates.

Add 500 milliliters of soup and let it boil until the rice absorbs the broth.

Mix the egg mixture with the remaining soup and add it over the rice.  Let it simmer for a few minutes.

Add the fried bacon, salt and pepper according to taste, and let it simmer for another few minutes and the risotto is ready.


The original recipe can be found here



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