Risotto Carbonara

Ingredients

• 1 Tbsp Extra-Virgin Olive Oil
• 4 oz Diced Bacon
• 4 oz Sliced Genoa Salami, Diced
• 3 C Chicken Stock
• 2 Tbsp Butter
• 1 C Diced Onions
• 1 Tbsp Minced Garlic
• Pinch Red Pepper Flakes
• 1 C Arborio Rice
• 1/4 C White Wine
• 2 Egg Yolks
• 2 Tbsp Heavy Cream
• 1/2 C Freshly Grated Parmesan Cheese
• 1/2 C Freshly Grated Romano Cheese
• 2 Tbsp Italian Flat Leaf Parsley, Chopped
• 1/2 tsp White Pepper
• Salt As Needed

Instructions

• Before you begin, have all ingredients measured out! Risotto needs attention once you start cooking it.

• In a medium heavy bottomed pan or Dutch oven, over medium heat, add the olive oil and once hot, add the bacon.
• Cook the bacon five minutes until almost crisp. Remove with a slotted spoon and set aside.
• Add the salami and cook only 1-2 minutes to slightly crisp, being careful not to burn. Remove with a slotted spoon and add to the bacon.
• Pour the fat into a bowl and wipe the inside of the hot pan with a wad of paper towels to pick up and dark pieces or sediment.
• Heat the stock in a separate small sauce pan and keep hot.
• Return the Dutch oven to medium heat and measure in two tablespoons of the bacon fat along with the butter.
• Once the butter has melted, add the onions and cook three minutes.
• Add the garlic and red pepper flakes and cook one minute then add the rice and cook for two minutes.
• Add the wine and once the wine evaporates, reduce the heat to medium low and start adding hot chicken stock one half cup at a time, making sure that each addition gets absorbed in before adding more.
• After about 15-20 minutes, all of the stock should be in and absorbed. Cover the pot and remove from heat and let sit five minutes.
• While the rice sits, in a medium bowl, beat the egg yolks and heavy cream.

• After the rice sat for five minutes, scoop out spoonful's of the rice and whisk into the cream and egg mixture to temper the eggs. After adding a cup or so, stir this mixture back into the rice pot.
• Off heat add in the reserved cooked bacon and salami, the Parmesan and Romano cheese, the chopped Italian parsley and the white pepper.
• Taste and add only enough salt to season the rice. The bacon and salami are salty and your stock may be salty, so you may not need any additional salt.
• Stir and serve and if it gets too thick, loosen with additional stock or water.

Recipe Credit: https://www.afamilyfeast.com/r...