Risotto is a typical first dish of the Italian cuisine, widespread in many versions across the country – although it is more common in the north. Its main feature is the retention of the starch that, thanks to its gelatinisation after cooking, brings the grains together in a very creamy texture.
Besides the broth, the preparation of risotto is completed with a sauce of pork jowl and eggs that reminds of the famous pasta. Risotto alla carbonara is an original dish that will not let your guests down!
THE CHEF’ SUGGESTION
Turn the stove off completely when you add the cream to prevent eggs from cooking.
- 500g rice
- 1 onion, finely chopped
- Extra virgin olive oil
- 6 egg yolks
- 100g single cream
- 6 thick slices of pork jowl
- 1l vegetable stock
- 1 glass of white wine
Cut the pork jowl into strips. Heat a skillet and brown the strips. Drain the excess oil, place the pork jowl on paper towels, and set aside.
Using a whisk, add the yolks to the single cream until you get a smooth cream. Store in the fridge.
Meanwhile, take a saucepan and sauté the chopped onion with a knob of butter and some extra virgin olive oil. Add the rice and toast well. Pour a glass of white wine and let it evaporate. Add the broth, one ladle at a time, and keep cooking the rice.
- Stir in butter and Parmesan cheese and add the egg yolk cream.
- Serve the rice and garnish with crispy pork jowl.