AI: end result may differ
Ingredients
1
bacon cubes
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63g63g butter
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15g15g chicken broth cubes
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½ cube
egg yolk
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11 garlic
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½ clove
parmesan
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38g38g pepper
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To taste
risotto rice
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100g100g shallot
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½
water
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250ml250ml
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Carbonara Risotto
30 minutes
••Steps
Finely chop the shallot and mince the garlic.
Put the butter in a pan and sauté the shallot together with the garlic.
Crumble the chicken stock cube into hot water.
After about 2–3 minutes, fry the risotto rice for one minute, then add a ladleful of chicken stock—just enough to barely cover the rice.
Stir regularly, and as soon as the chicken stock has been (almost) absorbed, add more. Continue until the risotto is nicely cooked, about 25 minutes.
Meanwhile, fry the bacon lardons in a pan without oil until crispy. Then let them drain briefly on a paper towel.
Once the risotto is cooked, stir in the grated Parmesan cheese, egg yolks, and the bacon lardons. Enjoy!
