Risotto Carbonara

Difficulty:

1/5

This recipe is part of the One BIG Recipe: Surf and Turf Dinner

RISOTTO CARBONARA

Ingredients:

Risotto:

4 ounces (113 g) pancetta, ¼-inch (6 mm) cubes
2 quarts (2 L) light chicken stock
2 tablespoons (30 ml) chopped shallots
1 tablespoon (15 ml) chopped garlic
2 cups (470 ml) carnaroli rice
1 cup (240 ml) white wine
½ stick (2 ounces/57 g) butter, cubed
3 eggs
3 ounces (85 g) grated pecorino cheese, plus more to garnish

Enoki Garnish:

1 bunch enoki mushrooms
Vegetable oil, for frying
½ cup (120 ml) corn starch
Salt and pepper

½ bunch chives, finely sliced, to garnish

Method:

For the Risotto:

In a medium saucepan, heat chicken stock to a simmer over medium heat.

Heat a large skillet over medium-high heat.

Add the pancetta to the skillet and sizzle 4-5 minutes, until crisp.

When crisp, remove from pan with a slotted spoon and drain on a paper towel-lined plate.

In the skillet with the rendered pancetta fat, add shallots and garlic, and cook 1 minute, until sizzling.

Add carnaroli rice and stir over the heat for 1-2 minutes until crackling.

Add 1 cup white wine and stir 1-2 minutes until completely absorbed.

Reduce heat to low and add a few ladles of the warm stock and stir from time to time.

Keep adding stock by the ladleful and stirring from time to time for about 20 minutes until most of the stock is absorbed and the rice is plump and almost cooked through.

While the risotto is cooking, prepare the Enoki Garnish (follows) and the ‘carbonara’ mixture by combining 2 whole eggs and 1 egg yolk in a bowl and whisk until uniform. Whisk the grated pecorino into the egg until well combined. Set aside until needed.

When the risotto is ready (cooked through but still with a little ‘crunch’), remove it from the heat and transfer to a mixing bowl.

Add the cubed butter, folding in with rubber spatula.

Enoki Garnish:

Heat 1-inch (2.5 cm) of vegetable oil in a skillet over medium high heat.

Cut about 1 inch (2.5 cm) from the end of 1 bunch of enoki mushrooms.

Pull the bundle apart into 6 smaller bundles.

Place corn starch in a bowl, season with salt and pepper.

Fry the Enoki: in batches, lightly dust the enoki clusters in the cornstarch, then transfer to the hot oil and fry for a 30-40 seconds until just crisp, flipping if needed. Use a slotted spoon to transfer the clusters to a paper-towel lined plate.

Repeat until all 6 clusters are fried. Season with salt, keep warm.

To Serve:

Prepare six small bowls.

After the butter is incorporated, working quickly, use a paddle or a large spoon to fold the egg-cheese mixture into the risotto, stirring constantly to prevent scrambling.

Stir in the reserved crispy pancetta, season with salt and pepper.

Immediately spoon the risotto into the 6 bowls.

Garnish each bowl with 1 enoki crisp, chopped chives, and grated pecorino.

Serve Immediately.