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

Ingredients:

• 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.

Enjoy!

The original recipe can be found here

Zucchini risotto - recipe with step-by-step photos

Ingredients:

• 500 milliliters of vegetables soup
• 200 grams of rice
• 200 grams of zucchini
• 50 millilitres of white wine
• 50 grams of butter
• 30 grams of grated cheese
• 3 spoons with olive oil
• 1 big onion
• salt
• pepper

For the vegetable soup, we boiled together 1 onion, a few cherry tomatoes, one carrot, salt and pepper.

 While the soup is boiling, chop the onion and fry it in olive oil until yellow.

Add the rice and let it simmer for a few seconds. Add the wine and let it simmer just enough for the wine to evaporate, mixing from time to time (about 1 minute).

Add half of the soup and let the rice cook. Don´t forget to mix from time to time. Add some salt and pepper.

After 15 minutes, add the grated zucchini and the rest of the soup, mix and let them cook at medium fire for another 20 - 25 minutes.

When ready, put the pot aside and add the butter and the grated cheese.

You can eat it as it is, or with some meatballs :) .

The original recipe can be found here

Risotto - recipe (including photos)

Like we said before the recipes from our blog are only our versions. We repeat that because we don't want to be misunderstood.

Ingredients:

• 3 carrots
• 3 onions
• 50 grams of grated cheese
• 1 potato
• 100 grams of cream
• 50 grams of wine
• 50 grams of butter
• 300 - 350 grams of rice
• garlic
• laurel
• coriander
• salt
• paprika

Cut a carrot and the potato and let them boil together with the laurel, the coriander and the salt.

Meanwhile in another pot put the butter, the onions and the remaining carrots and let them fry at slow fire.

After 20 minutes add the rice, and 200 milliliters of soup (made as described above) and boil for another 20 minutes.

 

After the rice is almost ready put the wine (red or white), and boil for 10 minutes mixing continuously.

After the wine is incorporated add the cheese and the cream and boil for another 3 - 5 minutes.
Add the paprika, the salt and the garlic.

You can serve it as garnish for various meat dishes.
Bon Appetit!