Risotto Carbonara

Name: Risotto Carbonara
Total time: 8700 s
Yield: Serves 4 servings
Ingredients: 3 3/4 oz Pecorino Romano cheese (110 g); 1 large egg; 4 egg yolks; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 oz shallot (30 g); 3 tablespoons unsalted butter (1.4 oz / 40 g); 2 teaspoons extra virgin olive oil (0.35 oz / 10 g); 1 1/2 cups Carnaroli rice (11.3 oz / 320 g); 1/4 cup dry white wine (2 oz / 60 g); 1 vegetable or beef bouillon cube; 1 1/2 teaspoons salt; 3 1/3 cups water (27.9 oz / 790 g); 7 oz guanciale (200 g)

Alessandra Troise @alessandra10

Risotto Carbonara

Alessandra Troise @alessandra10

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Ingredients

2 hours 25 minutes

Serves 4 servings

3 3/4 ozPecorino Romano cheese (110 g)
1large egg
4egg yolks
1/2 teaspoonsalt
1/2 teaspoonblack pepper
Risotto
1 ozshallot (30 g)
3 tablespoonsunsalted butter (1.4 oz / 40 g)
2 teaspoonsextra virgin olive oil (0.35 oz / 10 g)
1 1/2 cupsCarnaroli rice (11.3 oz / 320 g)
1/4 cupdry white wine (2 oz / 60 g)
1vegetable or beef bouillon cube
1 1/2 teaspoonssalt
3 1/3 cupswater (27.9 oz / 790 g)
7 ozguanciale (200 g)

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Steps

2 hours 25 minutes

1

Grate the Pecorino Romano cheese.
2

Add the egg and egg yolks, then season with salt and pepper.
3

Cook the mixture sous vide at low temperature at 154°F (68°C) for 1 hour and 30 minutes.
4

Finely chop the shallot. In a pan, add the butter and olive oil, heat, and sauté the shallot.
5

Add the rice and toast it for 3 minutes.
6

Add the wine and let it evaporate.
7

In a pot, combine the water and bouillon cube.
8

Gradually add the broth to the rice and cook until the rice is done.
9

In a separate pan, cook the guanciale, cut into cubes, until crispy.
10

Once the risotto is cooked, transfer it to a serving dish.
11

Mix in the carbonara sauce and stir in 1 1/2 tablespoons (20 g) of butter. Garnish with crispy guanciale, grated Pecorino, and a sprinkle of black pepper.
12

Serve immediately.