Risotto Carbonara Recipe
arborio rice, cracked black pepper, egg yolk
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Ingredients
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Ingredients
Method
Directions
Prepare the Broth
In a saucepan, bring the chicken or vegetable broth to a simmer over low heat. Keep it warm while you prepare the risotto.
Sauté the Rice
In a large skillet, heat the olive oil over medium heat. Add the Arborio rice and sauté for about 2-3 minutes, until the rice is lightly toasted.
Add Broth Gradually
Begin adding the warm broth, one ladleful at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more broth. Repeat this process for approximately 18-20 minutes until the rice is al dente and creamy.
Prepare the Carbonara Mixture
In a bowl, whisk together the egg yolks, grated Parmesan cheese, and cracked black pepper until well combined.
Combine and Finish
Once the risotto is cooked, remove it from heat. Quickly stir in the egg mixture, ensuring the residual heat cooks the yolks and creates a creamy texture. Season with salt to taste.
Serve
Plate the risotto and garnish with additional grated Parmesan cheese, cracked black pepper, and chopped parsley if desired. Serve immediately.
