Hairy Bikers Risotto Carbonara is made of arborio rice, pancetta, onion, garlic, white wine, chicken stock, Parmesan cheese, butter, and egg yolks. It serves 6, taking approximately 30 minutes to prepare, resulting in a creamy and indulgent Italian risotto with a Carbonara twist.
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🧡 Why You’ll Love This Risotto Carbonara Recipe:
- Creamy Indulgence: This dish offers a creamy and luscious texture that’s incredibly satisfying.
- Rich Flavor: The combination of pancetta, Parmesan, and egg yolks creates a rich and savory flavor profile.
- Quick and Easy: It’s a convenient option for a delicious meal in around 30 minutes.
- Italian Elegance: Experience the flavors of Italy with the classic Carbonara twist on risotto.
- Quality Ingredients: The use of quality pancetta and Parmesan cheese ensures an authentic taste.
- Impressive Presentation: The creamy texture and garnishes make for an impressive presentation.
❓ What Is Hairy Bikers Risotto Carbonara Recipe?
Hairy Bikers Risotto Carbonara combines arborio rice, crispy pancetta, onions, garlic, white wine, chicken stock, Parmesan cheese, butter, and egg yolks. Cooked in an Instant Pot, it results in a creamy Italian risotto with a rich Carbonara twist.
🍚 Hairy Bikers Risotto Carbonara Ingredients
- 3 ½ cups chicken stock
- 8 ounces pancetta diced
- ½ small onion minced
- 3 cloves garlic minced
- 1 ½ cups uncooked arborio rice
- ½ cup white wine
- ½ cup Parmesan cheese shredded (plus more for sprinkling)
- 2 tablespoons salted butter
- 4 large egg yolks
- salt to taste
- parsley fresh, minced, for garnish
🍛 How To Make Hairy Bikers Risotto Carbonara
- Set the chicken stock in a medium-sized pot and heat it over medium-high heat.
- Put the Instant Pot on Saute and add the pancetta that has been cut up.
- For about 5 minutes, or until the fat has been released and the pancetta starts to crisp, stir it every now and then. With an angled spoon, move the pancetta to a plate lined with paper towels.
- When the fat is gone, add the onion and garlic and cook for one minute, until the onions and garlic smell good. When you add the rice to the pot, stir it in well and toast it for two to three minutes.
- To clean out the pot, add the wine and scrape up any brown bits that are stuck to the bottom. Add the hot chicken stock and mix everything together well.
- Put the food through 5 minutes of high pressure. Quickly let go of the pressure when you’re done.
- Take off the lid and mix in the butter, bacon, and Parmesan cheese until the mixture is smooth and creamy. Add the egg yolks quickly, one at a time, and season with salt to taste.
- Serve right away with chopped fresh parsley and Parmesan cheese on top.
💭 Recipe Tips:
- Consistent Stock Temperature: Keep the chicken stock simmering while you prepare the risotto to ensure it’s hot when added to the rice. This helps the rice cook evenly.
- Crispy Pancetta: When sautéing the pancetta, aim for a crispy texture. Stir occasionally to evenly crisp it up and release its flavors.
- Toasting Arborio Rice: Toasting the arborio rice in the pan for a few minutes before adding liquid enhances its nutty flavor and helps it absorb the broth.
- Quick Pressure Release: Release the pressure quickly when the pressure cooking is done to prevent overcooking the rice.
- Creamy Finish: Mix in the butter, crispy pancetta, and Parmesan cheese until the risotto is creamy and rich. Adding the egg yolks individually and stirring them in quickly helps create a velvety texture.
🥗 What To Serve Risotto Carbonara?
Serve Risotto Carbonara as a hearty main course or alongside complementary dishes it pairs wonderfully with a fresh green salad, crusty garlic bread, or roasted vegetables. Garnish with extra Parmesan cheese and fresh parsley for a delightful meal.
🎚 How To Store Leftovers Risotto Carbonara?
- Refrigerator: Place leftover Risotto Carbonara in an airtight container and refrigerate it for up to 2-3 days.
- Freezer: To freeze, transfer the cooled risotto to a freezer-safe container, ensuring it’s airtight it can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Risotto Carbonara?
- Stovetop: Place the leftover Risotto Carbonara in a saucepan over low to medium heat add a splash of chicken stock or water to maintain creaminess. Stir frequently and heat for about 5-7 minutes until it’s heated through.
- Microwave: Transfer a portion of the risotto to a microwave-safe bowl, cover it, and heat in 30-second intervals. Stir in between until it’s heated to your desired temperature, which should take about 2-4 minutes.
FAQ’S
Can I Use Bacon Instead of Pancetta in Risotto Carbonara?
Yes, you can substitute bacon for pancetta in Risotto Carbonara while pancetta is traditional, bacon offers a similar smoky flavor and works well in this dish.
What Wine Should I Use for Risotto Carbonara?
Use a dry white wine like Pinot Grigio or Sauvignon Blanc for Risotto Carbonara. It adds depth of flavor without overpowering the dish.
What Kind of Rice Should I Use for Risotto Carbonara?
Arborio rice is the best choice for making Risotto Carbonara it has a high starch content, which gives the dish its characteristic creamy texture.
Is Risotto Carbonara Gluten-Free?
Risotto Carbonara can be made gluten-free by using gluten-free arborio rice and ensuring that all other ingredients, such as chicken stock and pancetta, are also gluten-free.
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Hairy Bikers Risotto Carbonara Nutrition Fact
Amount Per Serving
- Calories 413
- Total Fat 13g
- Saturated Fat 7g
- Trans Fat 0.4g
- Cholesterol 36mg
- Sodium 1451mg
- Potassium 342.7mg
- Total Carbohydrates 54g
- Dietary Fiber 1.5g
- Sugars 4.7g
- Protein 14g
Hairy Bikers Risotto Carbonara
Description
Hairy Bikers Risotto Carbonara is made of arborio rice, pancetta, onion, garlic, white wine, chicken stock, Parmesan cheese, butter, and egg yolks. It serves 6, taking approximately 30 minutes to prepare, resulting in a creamy and indulgent Italian risotto with a Carbonara twist.
Ingredients
Instructions
- Set the chicken stock in a medium-sized pot and heat it over medium-high heat.
- Put the Instant Pot on Saute and add the pancetta that has been cut up.
- For about 5 minutes, or until the fat has been released and the pancetta starts to crisp, stir it every now and then. With an angled spoon, move the pancetta to a plate lined with paper towels.
- When the fat is gone, add the onion and garlic and cook for one minute, until the onions and garlic smell good. When you add the rice to the pot, stir it in well and toast it for two to three minutes.
- To clean out the pot, add the wine and scrape up any brown bits that are stuck to the bottom. Add the hot chicken stock and mix everything together well.
- Put the food through 5 minutes of high pressure. Quickly let go of the pressure when you’re done.
- Take off the lid and mix in the butter, bacon, and Parmesan cheese until the mixture is smooth and creamy. Add the egg yolks quickly, one at a time, and season with salt to taste.
- Serve right away with chopped fresh parsley and Parmesan cheese on top.
Notes
- Consistent Stock Temperature: Keep the chicken stock simmering while you prepare the risotto to ensure it’s hot when added to the rice. This helps the rice cook evenly.
- Crispy Pancetta: When sautéing the pancetta, aim for a crispy texture. Stir occasionally to evenly crisp it up and release its flavors.
- Toasting Arborio Rice: Toasting the arborio rice in the pan for a few minutes before adding liquid enhances its nutty flavor and helps it absorb the broth.
- Quick Pressure Release: Release the pressure quickly when the pressure cooking is done to prevent overcooking the rice.
- Creamy Finish: Mix in the butter, crispy pancetta, and Parmesan cheese until the risotto is creamy and rich. Adding the egg yolks individually and stirring them in quickly helps create a velvety texture.