Alright, we’re going in slightly frustrated today — because honestly, risotto can be an emotional rollercoaster. It’s just rice, they say. But when you’ve stirred it for 20 minutes, your arm’s aching, your wine’s warm, and it still looks like pudding? Yeah. I’ve been there.
So let me save you the grief. This Hairy Bikers Risotto Carbonara is exactly the kind of comfort food that makes the stir-worthiness feel justified. It’s rich, creamy, salty in the best way, and somehow makes you feel fancy and full at the same time. And the best bit? We’re not overcomplicating it. Let’s just make the damn thing.
Why You’ll Love It
- Pancetta. That’s it. Enough said.
- Creamy like risotto, indulgent like pasta carbonara. Win-win.
- Done in 30 minutes. Seriously.
- Great for impressing people without sweating too much.
- Leftovers? Just as dreamy.
- You get to drink the rest of the white wine — chef’s treat.
Ingredients
- 3 ½ cups chicken stock
- 8 oz pancetta, diced
- ½ small onion, minced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice (don’t mess about with the wrong rice)
- ½ cup dry white wine
- ½ cup Parmesan cheese, shredded (plus more to sprinkle)
- 2 tbsp salted butter
- 4 large egg yolks
- Salt, to taste
- Fresh parsley, minced — for garnish (optional but lovely)
How to Make It
Crisp the pancetta:
Heat your pan (or Instant Pot on sauté) and toss in the pancetta. Let it sizzle and get those crispy, golden edges — don’t rush this bit. Once it’s looking tasty, scoop it out and set aside.
Start the aromatics:
In the fat left behind (yes, we’re using that — it’s flavor!), cook your onion and garlic for about a minute. You want them soft, not burnt.
Toast the rice:
Add your arborio rice straight into that buttery garlic-onion goodness. Stir for a couple minutes until it smells slightly nutty — it’ll start to stick, and that’s okay. Just don’t let it burn. I once got distracted by the dog and scorched the whole pan. Never again.
Deglaze with wine:
Pour in the white wine and stir like your life depends on it, scraping up all the caramelized bits. This is where the flavor really kicks in.
Pressure cook it:
Add the hot chicken stock, stir well, and lock the lid on your Instant Pot. High pressure for 5 minutes. Then do a quick release (don’t stand over it, unless you want a facial).
Finish it creamy:
Open the lid, and in go the butter, cheese, and pancetta. Stir until creamy and glossy. Quickly beat in the egg yolks, one at a time — off the heat — until it’s all velvety.
Plate up and garnish:
Spoon into bowls, add more Parmesan (yes, more), and sprinkle with parsley if you’re feeling fancy.
Common Mistakes and How to Dodge Them
Why is my risotto gloopy instead of creamy?
You probably overcooked it or added too much liquid at once. Go slow and steady — risotto’s needy like that.
Can I just use regular rice?
Nope. Arborio is non-negotiable here. Anything else goes mushy or dry — and nobody wants crunchy carbonara.
Do I really need to use egg yolks?
Yes! They’re what turn the dish into “carbonara.” Don’t skip them, or it’s just rice with bacon and lies.
I forgot to stir in the yolks off the heat. What now?
If you scrambled them… we’ve all been there. Call it a cheesy rice scramble and pretend it was intentional.
Storage and Reheating
Fridge: Let leftovers cool, then stash in a sealed container for up to 3 days.
Freezer: Not ideal — the texture goes a bit funny — but doable in a pinch. Freeze in a sealed container up to 2 months.
Reheat (stovetop): Add a splash of broth or water, stir over low heat until warm.
Microwave: Go in 30-second bursts, stirring between. Add liquid if needed.
Frequently Asked Questions
Can I use bacon instead of pancetta?
Sure! It’s smokier, but it’ll do just fine.
Can I make it vegetarian?
Swap the pancetta for mushrooms and use veggie stock — you’ll still get that rich umami hit.
Can I add peas or mushrooms or something green?
You’re not breaking any laws. Stir them in at the end, but keep the vibe creamy and comforting.
Can I make it ahead?
Sort of. Risotto’s best fresh, but leftovers are lovely if reheated gently.
Nutrition Facts (Per Serving):
- Calories: 413
- Fat: 13g
- Carbs: 54g
- Protein: 14g
- Sodium: 1451mg
- Sugar: 4.7g
More Hairy Bikers Recipe:
Hairy Bikers Risotto Carbonara
Description
A creamy, salty, soul-soothing risotto with crispy pancetta, Parmesan, and egg yolks — the perfect hybrid of Italian comfort food.
Ingredients
Instructions
- Crisp pancetta in a pan or Instant Pot on sauté; remove and set aside.
- Sauté onion and garlic in the pancetta fat until fragrant.
- Add rice and toast 2–3 minutes.
- Deglaze with wine, stir, then add hot stock.
- Pressure cook for 5 mins, then quick release.
- Stir in butter, cheese, pancetta, and yolks quickly, off heat.
- Season and garnish with parsley and more cheese.
Notes
- Keep stock hot so it doesn’t slow cooking.
- Add yolks off the heat to prevent scrambling.
- Toasting the rice brings out great flavor.
- Use a wooden spoon — it’s more forgiving for scraping and stirring.