How to Make RISOTTO CARBONARA Like an Italian

Risotto Carbonara is the marriage of two classic Italian dishes. When you think about the
ingredients for a traditional carbonara there is no question about whether they pair well with rice
and the result is even creamier than the original. If youre looking for a twist on the classic
carbonara (but are obsessed with the right ingredients like me) do not go past this risotto.

Follow this link to read and print the written recipe: https://www.vincenzosplate.com/risotto-carbonara/

CARBONARA INVENTIONS SERIES:
Vegetarian Carbonara: https://youtu.be/Nx317Z-FVhw
Arancini Carbonara: https://youtu.be/IRr5Gc6f9JY
Pizza Carbonara: https://youtu.be/WzK_OfiHnpg
Risotto Carbonara: https://youtu.be/SXgNdC_4DmU
Salmon Carbonara: https://youtu.be/B1B7lkVqv1E

#risotto #carbonara #vincenzosplate

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RISOTTO CARBONARA RECIPE:

INGREDIENTS:

150 g Guanciale 5,29oz. or pancetta, speck, cubed bacon
300 g Carnaroli rice 11oz. or Arborio rice
1 liter Vegetable stock 34oz. or chicken stock.
glass White wine
4 tbsp Pecorino cheese
Onion
50 grams Butter 1,76oz.
3 eggs
Salt and pepper as much as required
Extra virgin olive oil as much as required

INSTRUCTIONS:

To Prepare and Cook the Guanciale
First remove the skin.
Cut the guanciale vertically into thin strips, so there are alternating layers of meat and fat.
Repeat the process, resulting in small, thin strips of guanciale.
Then cook it over low heat, without anyadded oil, for 5-7 minutes until crispy.
Save the oil produced by the fat for later.
To Caramelize the Onions
Pour 3-4 tbsp of the extra virgin olive oil into the pan.
So saut onions over medium-high heat until they are caramelized.
To Prepare the Risotto Rice
Add the rice to the onion mixture. Stir and mix well for 2 minutes making sure not to let the rice burn.
Then add wine into the rice. It will give the perfect amount of acidity.
Follow the cooking time on your rice packets instructions from the moment the wine is added.
Keep watching the rice and add hot or very warm stock when it begins to dry up.
When time is almost up, add a generous amount of pepper, Pecorino cheese and butter.
To Make the Carbonara Sauce
First beat 2 egg yolks and 1 entire egg using a fork.
Generously crack pepper into the eggs and mix through.
Slowly add the Pecorino Romano as you whisk the carbonara mixture.
Then add Pecorino Romano until the sauce turns into a creamy mixture.
Next add the oil from the guanciale into the carbonara sauce to give it extra flavor.
To Combine the Carbonara Sauce With the Risotto
Add just a little bit of salt, but not too much because we have the salty Pecorino Romano cheese.
then add 50g of butter. It makes the risotto creamy and combines all the ingredients.
The leftover starchy stock will be essential for combining the sauce with the rice.
Next Remove pan from heat and mix and combine well.
Add more Pecorino Romano, stir it in and your Risotto Carbonara is ready.
How to Serve Risotto Carbonara
Scoop the risotto onto a plate and tap the bottom of the plate to spread the rice. Sprinkle generously with pepper and top with guanciale and Pecorino cheese.

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TIMECODES
0:00 Introduction to Risotto Carbonara
0:21 Ingredients for Carbonara Risotto
1:23 How to cut the Guanciale
4:54 How to Cook Risotto
7:57 Prepare the Carbonara Sauce
10:14 Finish off the Risotto
11:10 Combine all the ingredients together
12:57 Risotto Carbonara Porn
14:47 Time to Eat the Risotto Carbonara, E ora si Mangia

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#VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you dont need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).