Peruse this expertly curated collection of entertaining favorites from 75 of the industry’s most beloved chefs. If anyone can compile a worthy tome of chef recipes, it’s noted food writer and book author Maria Isabella. This risotto alla carbonara is the hearty, pork-studded dinner you’ve been dreaming of.
What do you get when you marry risotto with carbonara sauce? A decadently rich, silky, and creamy rice dish that’s beyond your wildest expectations. “But what’s really unique in this version,” explains Dante, “is that a poached egg is used as the garnish. You just break the egg and cream the yolk right into the risotto!”
- 1 small white onion, diced
- 4 tablespoons butter, divided
- 1 1/4 cups uncooked Arborio rice
- 2 cups white wine
- 1 1/2 quart hot chicken stock, divided
- salt, to taste
- freshly ground black pepper, to taste, plus additional for garnish
- 2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 1/2 cup diced pancetta
- 1 cup heavy cream
- 1 tablespoon vinegar
- 4 small eggs
- 1 cup grated Parmigiano-Reggiano cheese, plus additional for garnish
- Fresh parsley chiffonade, for garnish, optional
- truffle oil, for drizzling, optional
For the risotto
Sweat the onion in 2 tablespoons (28 g) of the butter in a skillet over low heat for about 5 minutes. Add the rice and sweat together for 3 minutes. Add the wine, simmer, and reduce until dry, about 7 to 8 minutes. Add enough stock to just cover the rice, about 1 cup (240 ml). Season with salt and pepper. Stir and simmer until the rice is dry, about 2 minutes. Repeat until the stock is used up and the rice is cooked, about 30 to 40 minutes. Set aside.
In a sauté pan, heat the oil over medium heat. Add the shallot and pancetta and slowly cook until browned, about 7 to 8 minutes. Add the heavy cream and reduce, about 4 to 5 minutes. Set aside.
Place 3 quarts (2.8 L) of water in a large pot and bring to a boil. Add the vinegar. Reduce the heat to under a simmer. Crack the eggs into the water, one at a time. Let the eggs cook/poach until they are firm on the outside and runny on the inside, about 2 to 3 minutes.
Stir the Parmigiano-Reggiano cheese and the remaining 2 tablespoons (28 g) of butter into the rice to finish it.
Spoon the risotto evenly onto 4 plates. Lay 1 poached egg in the center of each portion of rice, then spoon the pancetta cream lightly over the egg. Garnish with the Parmigiano-Reggiano cheese, pepper, and parsley chiffonade, if using. If desired, drizzle with the truffle oil.