Description
A creamy fusion of Italian classics, this Risotto ‘Carbonara’ blends the rich, peppery comfort of carbonara with the luxurious texture of risotto, perfect for cozy nights or impressing guests.
Ingredients
Scale
- 1 ¼ cups Arborio Rice
- 4 to 5 cups Vegetable Broth
- 3 large Egg Yolks
- 1 cup Parmesan Cheese, freshly grated
- 2 tablespoons Olive Oil
- 2 cloves Garlic, finely minced
- 1 small Shallot, finely chopped
- Salt, to taste
- 1 teaspoon Black Pepper, freshly ground
- Pea Shoots or Parsley, for garnish (optional)
Instructions
- In a saucepan, warm the vegetable broth over medium-low heat and keep it gently simmering.
- In a large sauté pan, heat olive oil over medium heat. Add shallot and garlic, cooking until soft and fragrant, about 3 minutes.
- Stir in the Arborio rice and toast for 1 to 2 minutes, coating each grain until slightly translucent.
- Begin adding the warm broth, one ladle at a time. Stir often and wait until most of the liquid is absorbed before adding more.
- Continue adding broth and stirring for about 20 minutes, until the rice is al dente and the texture is creamy.
- Remove from heat. In a bowl, whisk together egg yolks, grated Parmesan, and black pepper. Stir this mixture into the hot risotto.
- Spoon into bowls and top with extra cheese, black pepper, and pea shoots or herbs for garnish.
Notes
- Use freshly cracked pepper for a stronger flavor boost.
- Keep the broth warm to maintain even cooking.
- Add a splash of lemon juice at the end for brightness if desired.
- Leftovers can be made into risotto cakes or arancini.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 145mg
Keywords: risotto carbonara, vegetarian risotto, creamy rice dish, Italian fusion, comfort food