Risotto à la Carbonara

Directions

Instant Pot Instructions

1In a medium saucepan over medium-high heat, bring the chicken stock to a simmer.

2Set an Instant Pot to sauté and add the diced pancetta. Cook the pancetta, stirring occasionally, until the fat has rendered and it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.

3Add the onion and garlic to the rendered fat and cook for 1 minute, or until fragrant. Add the rice to the pot and stir until well combined, toasting the rice for 2 to 3 minutes.

4Add the wine to the pot to deglaze it, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock and stir until well combined. Cook at high pressure for 5 minutes. Once done, quick release the pressure.

5Remove the cover and stir in the Parmesan, butter and pancetta until smooth and creamy. Quickly stir in the egg yolks, one at a time, and season with salt to taste. Serve immediately, sprinkled with Parmesan and garnished with minced fresh parsley.

Stovetop Instructions

1Sauté the diced pancetta or bacon. Cook the pancetta, stirring occasionally, until the fat has rendered and it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. (If you are using bacon, pour most of the fat out of the pan.)

2Add the onion and garlic to the rendered fat and cook for 1 minute, or until fragrant. Add the rice to the pot and stir until well combined, toasting the rice for 2 to 3 minutes.

3Add the wine to the pot to deglaze it, scraping up any brown bits in the bottom of the pot.

4Then gradually stir in chicken stock and stir until well combined. Constantly stir until the risotto has absorbed all the liquid and tastes al dente.

5Stir in the Parmesan, butter and pancetta or bacon until smooth and creamy. Quickly stir in the egg yolks, one at a time, and season with salt to taste. Serve immediately, sprinkled with Parmesan and garnished with minced fresh parsley.