Italian Risotto Carbonara Recipe
A creamy rice made with bacon, cream and mushrooms, with a delicious texture.
Ingredients
- 3 Cups risotto rice
- 3 tbsp butter
- 1 Onion
- 1 Cups cured bacon
- 2 Cups Mushrooms
- 1 & 1/2 Cups cream
- 7 Cups chicken broth
- 1 Cup grated Parmesan cheese
- Ground pepper
- Nutmeg
- Salt
Instructions
- First we wash the mushrooms well. To do this, we will remove the soil they bring with a damp cloth. Once clean, cut them into slices.2 Cups Mushrooms
- We also chop the onion into small pieces and the bacon into strips.1 Onion, 1 Cups cured bacon
- In a high pot we put the butter (reserving a spoonful for the end of the recipe), to medium heat (we will maintain this fire during the whole process). When the butter has melted, add the onion and the bacon. Cook for about 10 minutes. Now add the mushrooms. Cook again for about 5 minutes, stirring from time to time and add the cream.3 tbsp butter, 1 Onion, 1 Cups cured bacon, 2 Cups Mushrooms, 1 & 1/2 Cups cream
- Add the rice and sauté it for a couple of minutes. After that time add a couple of glasses of hot chicken broth and continue stirring.3 Cups risotto rice
- From this moment on, we will not stop stirring our rice. When it runs out of broth, add another glass of broth. We will repeat the process until the rice is ready. When we only have one glass left, add the nutmeg, ground pepper and salt.(Even if you have run out of broth, taste the rice to check that it is ready, if it needs more broth add it repeating the process, little by little and stirring often, since the water varies slightly depending on the type of rice you use).7 Cups chicken broth, Ground pepper, Salt, Nutmeg
- Once the recipe is finished, turn off the heat and add the reserved butter. Stir well until it melts.Finish by adding the grated cheese and stirring until it melts. And it is ready to serve.1 Cup grated Parmesan cheese
Notes
Notes
One of the tricks of this recipe (applicable to all the ones you make) is to never be in a hurry while cooking. And for this recipe in particular, the trick is: move, move and move while our rice is cooking. It gets tiring, so if you can count on a kitchen chef to relieve you from time to time, all the better. Anyone would offer to help if they are going to eat a risotto afterwards.
To garnish each portion, you can sprinkle a pinch of grated cheese on top on each plate, and finish with a pinch of ground pepper.
One of the tricks of this recipe (applicable to all the ones you make) is to never be in a hurry while cooking. And for this recipe in particular, the trick is: move, move and move while our rice is cooking. It gets tiring, so if you can count on a kitchen chef to relieve you from time to time, all the better. Anyone would offer to help if they are going to eat a risotto afterwards.
To garnish each portion, you can sprinkle a pinch of grated cheese on top on each plate, and finish with a pinch of ground pepper.
Nutrition
Nutrition Facts
Italian Risotto Carbonara Recipe
Amount per Serving
Calories
712
% Daily Value*
Fat
50
g
77
%
Saturated Fat
31
g
194
%
Trans Fat
1
g
Cholesterol
167
mg
56
%
Sodium
2000
mg
87
%
Potassium
660
mg
19
%
Carbohydrates
49
g
16
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
18
g
36
%
Calcium
372
mg
37
%
Vitamin C
32
mg
39
%
Vitamin A
1799
IU
36
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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