Carbonara Risotto

Ingredients

• 1.5 cups arborio rice
• 6 slices bacon
• 1 medium onion
• 4 cups chicken broth
• 2 large eggs
• ½ cup parmesan cheese
• 1 tbsp olive oil
• ½ tsp black pepper

Instructions

1. 1

   In a large skillet, cook the 6 slices bacon over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp drippings in the pan.

2. 2

   Add the 1 tbsp olive oil and 1 diced onion to the skillet. Cook over medium until soft and translucent, about 5 minutes.

3. 3

   Stir in the 1.5 cups arborio rice and toast for 2 minutes, stirring constantly, until the edges turn translucent.

4. 4

   Add 1 cup of the 4 cups chicken broth, stirring until absorbed. Continue adding broth 1 cup at a time, stirring frequently, until the rice is creamy and tender, about 20 minutes total.

5. 5

   In a bowl, whisk the 2 eggs with the 0.5 cup grated parmesan and 0.5 tsp black pepper.

6. 6

   Remove the risotto from heat. Quickly stir in the egg mixture and crumbled bacon until creamy and thick. Serve immediately with extra parmesan if desired.

7. 7

   Let the risotto rest for 2 minutes before serving to allow the sauce to set.

Tools you’ll need

• Large skillet
• Wooden spoon
• Mixing bowl
• Whisk
• Measuring cups

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