Poached Egg Paradise: Risotto Alla Carbonara

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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!"

Reprinted with permission from Chefs & Company

Poached Egg Paradise: Risotto Alla Carbonara
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Looking for comfort food? This risotto alla carbonara is the hearty, pork-studded dinner you've been dreaming of. Ready to get cracking?
  • 1 small white onion
  • 4 tablespoons butter
  • 1 1/4 cups uncooked Arborio rice
  • 2 cups white wine
  • 1 1/2 quart hot chicken stock
  • salt
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 shallot
  • 1/2 cup diced pancetta
  • 1 cup heavy cream
  • 1 tablespoon vinegar
  • 4 small eggs
  • 1 cup grated Parmigiano-Reggiano cheese
  • Fresh parsley chiffonade
  • truffle oil
  1. 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.
  2. 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.
  3. 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.
  4. Stir the Parmigiano-Reggiano cheese and the remaining 2 tablespoons (28 g) of butter into the rice to finish it.
  5. 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.
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