Risotto Carbonara

 Traditional carbonara is made using spaghetti noodles, this version uses rice instead of pasta. It is still made in that same way you would make the pasta version and it is still nice and creamy because it uses arborio rice and cooked like you would cook risotto. 

Another delicious difference between traditional carbonara and this version is it does not use all bacon, it uses a combination of bacon and salami. It calls for genoa salami, which can be expensive and sometimes hard to find, so you could substitute with hard salami or just use all bacon.

When making risotto it is important to have all of the ingredients measured out and ready to go. Once you start cooking, the steps are pretty much back to back with no time in between to get and measure ingredients. Risotto does require your attention while making it, but it is so worth it.

Risotto Carbonara

Ingredients:

• 1 tablespoon olive oil
• 4 ounces bacon, diced
• 4 ounces genoa salami, diced
• 3 cups chicken stock
• 2 teaspoons dried parsley
• 2 tablespoon unsalted butter
• 1 cup yellow onion, diced
• 1 tablespoon garlic, minced
• pinch red pepper flakes
• 1 cup arborio rice
• 1/4 cup white wine
• 2 egg yolks
• 2 tablespoons heavy cream
• 1/2 cup shredded parmesan cheese
• 1/2 cup shredded Romano cheese
• 1/2 teaspoon white pepper

Directions:

1. In a medium stock pot, over medium heat, add the olive oil. Once the oil is hot, add in the diced bacon and cook until crispy, about 5-10 minutes depending on what type of bacon you use. Remove the bacon with a slotted spoon and place on a paper towel lined plate.
2. Add the diced salami to the pot and cook until slightly crisp, about 1-2 minutes. Watch carefully so it doesn’t burn. Remove the salami with a slotted spoon and transfer to the same plate with the bacon.
3. Pour any fat from the pot into a bowl and wipe out the inside with a bunch of paper towels to remove and dark pieces of bacon or salami. Be careful while doing this since the pot will be hot.
4. In a small saucepan heat the chicken stock with the parsley added and keep warm, do not let it boil.
5. Return the stock pot to medium heat and add in the butter along with 2 tablespoons of bacon fat or olive oil (see note below).
6. Once the butter has melted, add in the diced onions and cook for 3 minutes, stirring occasionally.
7. Add in the garlic and red pepper flakes and cook for 1 minute, stirring constantly.
8. Add in the rice and cook for 2 minutes, stirring often.
9. Add in the wine while stirring constantly. Stir often as the wine evaporates. Once the wine as evaporated, reduce the heat to medium-low.
10. While stirring constantly, pour in 1/2 cup of warm chicken stock. Stir often as the chicken stock get absorbed by the rice. Continue until all of the chicken stock has been added in and absorbed, about 15-20 minutes. Cover the pot, remove from the heat and let sit for 5 minutes.
11. Meanwhile, in a medium bowl whisk the egg yolks and heavy cream together.
12. After the rice has sat for five minutes, scoop out a spoonful of rice and stir it into the egg and cream mixture. Continue this process until about 1 cup of rice has been stirred into the egg and cream mixture. Stir this mixture back into the pot.
13. With the pot still off the heat, stir in the the reserved bacon and salami, both cheeses and pepper. Continue to stir until the cheese has melted. Serve immediately.

Enjoy!!!

Notes:

I used turkey bacon and since it does not have a lot of fat I used 2 tablespoon of olive oil instead of bacon fat.

Instead of white wine you can substitute with chicken stock.

Risotto can thicken up as it sits, if it does, add in a little bit of additional chicken stock.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 417
Total Fat		30.1g
Saturated Fat		12.9g
Trans Fat		0g
Polyunsaturated Fat		1.2g
Monounsaturated Fat		4.8g
Cholesterol		139.9mg
Sodium		1,117.7mg
Total Carbohydrates		14.4g
Dietary Fiber		0.5g
Sugars		1.6g
Protein		20.8g
Calcium		28.4%
Iron		8.2%
Potassium		206.6mg
Vitamin A		6.4%
Vitamin C		12.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from A Family Feast.