Hairy Bikers Risotto Carbonara is made with carnaroli rice, cubetti pancetta, butter, onion, chicken or vegetable stock, pecorino cheese, eggs, and crème fraîche. This easy Risotto Carbonara recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Hairy Bikers Risotto Carbonara Ingredients
- 225ml (8fl oz) carnaroli rice (or other risotto rice)
- 125g (4½oz) cubetti pancetta or chopped bacon
- 25g (1oz) butter
- 1 medium onion, peeled and finely chopped
- 725ml (1¼ pints) chicken or vegetable stock
- 75g (3oz) finely grated pecorino, plus some extra for sprinkling
- 1 large egg
- 2 large egg yolks
- 1 heaped tbsp crème fraîche
- Salt and freshly milled black pepper
How To Make Hairy Bikers Risotto Carbonara
- Preheat the Oven: Preheat your oven to 150°C (300°F/Gas 2).
- Cook the Pancetta or Bacon: In a large, hot frying pan over medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes until crisp and golden. Remove it to a plate.
- Cook the Onion: Add the butter to the pan. Once melted, add the chopped onion. Reduce the heat to low and let the onion soften in the butter for about 5 minutes.
- Heat the Stock: While the onion is cooking, heat the stock in a small saucepan.
- Combine Ingredients: Return the pancetta or bacon to the frying pan with the onion. Stir in the rice, making sure all the grains are well coated with the buttery juices.
- Add Stock: Add the hot stock to the rice mixture, along with some salt and freshly milled black pepper. Bring to a gentle simmer.
- Bake the Risotto: Transfer the mixture to a warmed oven-safe dish. Stir once, then bake uncovered on the center shelf of the oven for 20 minutes.
- Stir in the Pecorino: After 20 minutes, gently stir in the pecorino cheese. Fold and turn the rice grains over, then set the timer for another 15 minutes.
- Prepare the Egg Mixture: While the risotto is baking, whisk together the egg, egg yolks, and crème fraîche.
- Finish the Risotto: Remove the risotto from the oven and gently stir in the egg mixture, ensuring it is well combined. Leave the risotto for about 2 minutes to allow the eggs and crème fraîche to thicken, but not longer to prevent it from becoming too thick.
- Serve: Serve the risotto on warm plates, sprinkled with extra pecorino cheese.
Recipe Tips
- Use Carnaroli Rice: Carnaroli rice gives the best texture for risotto, but you can also use Arborio if you can’t find Carnaroli.
- Heat the Stock: Always heat your stock before adding it to the rice. This helps the rice cook evenly and absorb the liquid better.
- Crisp the Pancetta Well: Make sure to fry the pancetta until it’s really crisp. This adds a lovely crunch and flavour to the risotto.
- Bake Uncovered: Baking the risotto uncovered in the oven helps it cook evenly and develop a nice, creamy consistency.
- Don’t Overcook the Egg Mixture: Be careful when adding the egg mixture. Stir it in just enough to thicken the risotto, but don’t leave it too long, or it will get too thick.
What To Serve With Risotto Carbonara
Risotto Carbonara pairs well with a green salad, garlic bread, roasted veggies, or steamed asparagus. It also goes great with a tomato and mozzarella salad, sautéed spinach, grilled chicken, or prosciutto for a delicious meal.
How To Store Leftovers
- Refrigerate: Store the risotto in an airtight container in the fridge for up to 3 days.
- Freeze: Place the risotto in a freezer-safe container and freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 180°C (350°F). Place the risotto in an oven-safe dish, cover with foil, and heat for about 15-20 minutes.
- In The Microwave: Place the risotto in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
- On the Stove: Heat a pan over low heat, add a splash of water or stock, and stir the risotto until it’s hot.
Risotto Carbonara Nutrition Facts
- Calories: 500
- Protein: 20g
- Carbohydrates: 50g
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 200mg
- Sodium: 800mg
- Fiber: 2g
- Sugar: 3g
Try More Hairy Bikers Recipes:
- Hairy Bikers Chicken Paprika
- Hairy Bikers Slow Roast Pork Shoulder
- Hairy Bikers Chicken And Leek Pie
- Hairy Bikers Carrot And Coriander Soup
Hairy Bikers Risotto Carbonara
Description
Hairy Bikers Risotto Carbonara is made with carnaroli rice, cubetti pancetta, butter, onion, chicken or vegetable stock, pecorino cheese, eggs, and crème fraîche. This easy Risotto Carbonara recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 150°C (300°F/Gas 2).
- Cook the Pancetta or Bacon: In a large, hot frying pan over medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes until crisp and golden. Remove it to a plate.
- Cook the Onion: Add the butter to the pan. Once melted, add the chopped onion. Reduce the heat to low and let the onion soften in the butter for about 5 minutes.
- Heat the Stock: While the onion is cooking, heat the stock in a small saucepan.
- Combine Ingredients: Return the pancetta or bacon to the frying pan with the onion. Stir in the rice, making sure all the grains are well coated with the buttery juices.
- Add Stock: Add the hot stock to the rice mixture, along with some salt and freshly milled black pepper. Bring to a gentle simmer.
- Bake the Risotto: Transfer the mixture to a warmed oven-safe dish. Stir once, then bake uncovered on the center shelf of the oven for 20 minutes.
- Stir in the Pecorino: After 20 minutes, gently stir in the pecorino cheese. Fold and turn the rice grains over, then set the timer for another 15 minutes.
- Prepare the Egg Mixture: While the risotto is baking, whisk together the egg, egg yolks, and crème fraîche.
- Finish the Risotto: Remove the risotto from the oven and gently stir in the egg mixture, ensuring it is well combined. Leave the risotto for about 2 minutes to allow the eggs and crème fraîche to thicken, but not longer to prevent it from becoming too thick.
- Serve: Serve the risotto on warm plates, sprinkled with extra pecorino cheese.
Notes
- Use Carnaroli Rice: Carnaroli rice gives the best texture for risotto, but you can also use Arborio if you can’t find Carnaroli.
- Heat the Stock: Always heat your stock before adding it to the rice. This helps the rice cook evenly and absorb the liquid better.
- Crisp the Pancetta Well: Make sure to fry the pancetta until it’s really crisp. This adds a lovely crunch and flavour to the risotto.
- Bake Uncovered: Baking the risotto uncovered in the oven helps it cook evenly and develop a nice, creamy consistency.
- Don’t Overcook the Egg Mixture: Be careful when adding the egg mixture. Stir it in just enough to thicken the risotto, but don’t leave it too long, or it will get too thick.
Hairy Bikers Risotto Carbonara, Risotto Carbonara Uk Recipe