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Risotto Carbonara

18 Oct

(serves 3)
Here we have an unusual flavour for risotto, the trademark combination of pancetta, parmigiano and raw egg yolk known as Carbonara.
 Arborio rice is a good deal more starchy than pasta so its not as simple as making a carbonara sauce and pouring it over cooked rice. We also desire some bits of other crunchy morsels in the rice to give our risotto a bit more textural variety. Therefore I’ve had to improvise with some other additional ingredients…
 
Ingredients Risotto Carbonara
  1. Cubed Pancetta (300g)
  2. Luncheon Meat (200g)
  3. Bacon (3 slices)
  4. Arborio Rice (1 cup)
  5. Parmigiano-Reggiano (1/4 cup)
  6. Onion (1)
  7. Spring Onion (8 stalks)
  8. Mushrooms (100g)
  9. Butter (40g)
  10. Eggs (2)
  11. Cream (1/2 cup)
  12. Basil
  13. Brandy
  14. Turmeric

Preparation

  1. Start with the stock first. Cut the luncheon meat into 1cm cubes and boil them in 4 cups of water. When the water is boiling, add 3 slices of bacon, 4 stalks of spring onion and 1 flat t of turmeric. Simmer for 1 hour.
  2. While the simmering is going on, fry 300g of cubed pancetta on low heat in a pan. While the pancetta is being fried (you only need to move it occasionally), dice 1 onion finely.
  3. When the lard has been melted off the pancetta, remove the bits of meat, leaving the oil in the pan. Stir fry the onion bit over a low flame in this oil till they begin to caramelize.
  4. Next, add 1 cup of Arborio rice to the pan and continue to stir fry for 5 minutes and then turn off the heat.
  5. Cut the remaining spring onion into small bits, keeping the bits from the bottom half separate from the bits from the top half. Also, slice your mushrooms, and grate 1/4 cup of Parmigiano-Reggiano. Mix the cheese with 30g of diced butter.
  6. By this time, the 1 hour on the stock to be up. Keep the fire going under the stock. Reheat the pan on low heat and then ladle some of the boiling stock (liquid only, not the solids) into the rice. Keep the pan on a low simmer, stirring occasionally. Add more stock whenever the rice begins to dry. Add more water to the stock pot when that begins to dry up.
  7. After 20 minutes, add 1/4 cup cream, 3T of brandy and 1t of sugar. Then mix in the mushroom slices, 1T of chopped basil and the white portion of the chopped spring onions.
  8. Soon thereafter the rice will get to the al dente stage. At that time turn off the heat and add another 1/4 cup of cream, 2 egg yolks, the pancetta bits and the cheese-butter mixture. Give everything a thorough mixing and keep covered for 10 minutes while the rice fluffs up.
  9. You shouldn’t need to add any salt but taste for saltiness anyway, just in case. Plate and serve immediately after the 10 minutes is up. Sprinkle on some black pepper and use the remaining green part of the chopped spring onions as garnishing.

Notes

  • If you are making risotto for the first time, refer to this earlier recipe for more details on risotto making.
  • If you like Carbonara, you might be interested in my Lagsana Carbonara or Fettucine Carbonara recipes.
  • I normally don’t add cream to my risotto, but this is a Cabonara after all.
  • For this recipe both the smoked or sweetened pancetta varieties are suitable.  
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Posted by on October 18, 2013 in A Kobi Original, Italian, Main Courses, Recipe

 

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