Carbonara-Style Risotto Recipe

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 cup dry white wine
• 1 cup grated Pecorino Romano cheese
• 1 cup grated Parmesan cheese
• 200g pancetta or guanciale, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a large skillet or wide saucepan, cook the diced pancetta or guanciale over medium heat until it becomes crispy. Remove half of the crispy bits for garnishing later.
2. In the same pan, add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the Arborio rice to the pan, stirring to coat it with the rendered fat and onions. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.
4. Pour in the white wine and cook until it’s mostly absorbed by the rice, stirring frequently.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and cooked to al dente texture. This should take about 18-20 minutes.
6. Stir in the grated Pecorino Romano and Parmesan cheese, reserving a small amount for garnish. Season with salt and black pepper to taste. Stir until the cheese is melted and well combined.
7. Remove the risotto from heat and stir in the butter until it is fully melted and incorporated.
8. Serve the Carbonara-Style Risotto in individual bowls, topped with the reserved crispy pancetta or guanciale, a sprinkle of cheese, and chopped fresh parsley.

Enjoy your creamy and flavorful Carbonara-Style Risotto!