Oven-baked Risotto Carbonara
I just love pasta with carbonara sauce so much that one day I thought I'd try it with a risotto – same ingredients: pancetta, a strong-flavoured Italian bacon, eggs and sharp Pecorino cheese. The result is outstandingly good and got one of the highest votes from the crew when we were filming the How to Cook television series.
|8 fl oz (225 ml) carnaroli rice|
|4½ oz (125 g) cubetti pancetta or chopped bacon|
|1 oz (25 g) butter|
|1 medium onion, peeled and finely chopped|
|1¼ pints (725 ml) chicken or vegetable stock|
|3 oz (75 g) finely grated Pecorino Romano, plus some extra for sprinkling|
|1 large egg|
|2 large egg yolks|
|1 heaped tablespoon crème fraîche|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 2, 300°F (150°C).|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, placed in the oven when it's pre-heated.
This recipe is taken from How to Cook Book One.
First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, then remove it to a plate.
Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes.
Meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper.
Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.
When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes.
Meanwhile, whisk the egg, egg yolks and crème fraîche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crème fraîche will have thickened – but no longer, as it will get too thick.
Serve on warm plates with some more Pecorino Romano sprinkled over.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
If you're put off making risotto because of all that stirring, help is at hand: this lovely oven-baked combination of rice, leeks and pancetta sits happily in the oven and is just as good as the classic version.
Like souffles, risottos won't wait, so serve immediately on warmed plates
Keep your eye on the risotto as it simmers, adding stock a ladle at a time and your patience will be rewarded.
Asparagus should be enjoyed as often as possible during its short season and this is one of the finest ways of doing so: a risotto made from asparagus, broad beans, spring onions and chives – a real taste of early summer.
Oven-roasted tomatoes, which have been slightly blackened and become really concentrated in flavour, are the mainstay of this superb dish.
This wonderful, oven-baked risotto is a treat for vegetarians and slimmers alike: Delia has unearthed an ingredient that adds creaminess without calories. Bet you can't guess what it is!
Although risotto is usually savoury, think rice pudding and you'll get the point of this lovely, unusual chocolate dessert.
Most Popular recipes
Meat Free Monday
Win a set of Stellar Taiku Knives worth £280!
Win a Delia Online 'Little Gem' Frying Pan from Art of Living
The mixture of fruits became viscous but very thick and stiff
01 Mar 2015 00:35
Autumn is almost here!!!
27 Feb 2015 22:14
|Food and travel||
02 Jan 2015 21:21
03 Feb 2015 14:37
|Can Anyone Help?||
Cake release spray
01 Mar 2015 01:22
Reading at the moment
27 Feb 2015 17:51
01 Mar 2015 01:30
12 Feb 2015 15:34