Risotto alla Carbonara

Ingredients for 3 servings:

• 100 g guanciale
• 1 shallot(s)
• 250 g risotto rice
• 150 ml white wine, alternatively broth
• 700 ml vegetable broth, hot, maybe a little more
• 3 egg yolks
• 60 g Pecorino or Parmesan, grated
• n. B. Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

cooking Italian

Cut the guanciale into approximately 0.5 cm cubes. Peel the shallot and finely dice it. Heat a saucepan over medium heat and gently fry the bacon. The fat should render slowly before it becomes crispy. Remove the guanciale from the pan, but retain the fat. Add the diced shallots to the fat and sauté briefly until translucent. Then add the rice and fry for 2-3 minutes, stirring frequently to prevent burning. Deglaze the rice with the white wine. Stir until the wine is absorbed by the rice, then add small sips of broth (approximately 150 ml each), stirring frequently. If the consistency thickens again, add more broth. Meanwhile, make the carbonara mixture by whisking together the egg yolks, cheese, and some freshly ground pepper. Once the broth is used up, check the rice for a firm bite. If the rice isn’t quite cooked, add a little more broth. Once the rice is cooked, remove the pan from the heat and wait 2-3 minutes. Meanwhile, finely chop some of the crispy bacon cubes. Fold the carbonara mixture into the rice, stirring quickly to prevent the egg from curdling and forming lumps. Serve the risotto on a plate, garnish with fresh pepper and the guanciale cubes.