The beautiful thing about risotto is that it is incredibly versatile. Once you learn the basics of making risotto, you can adapt it any way you want. The primary difference between a basic risotto and this risotto is that the egg/cheese sauce replaces the butter/cheese mixture that usually gives risotto it’s wonderful creaminess.
– Serves 4
- 6 egg yolks and 2 whole eggs
- 1 cup grated parmesan cheese
- 4 thick pancetta slices
- 4 cups chicken stock and 3 cups water
- 1 an onion
- 6 cloves of garlic
- 2 cups of arborio rice
- 1 cup frozen peas
- Vadouvan
- fresh thyme
Prepare the carbonara sauce by whisking 6 egg yolks and 2 whole eggs with 1 cup grated parmesan cheese and pepper. Set aside for later use. Cut 4 thick pancetta slices into lardons. Cook over low heat in a cast iron skillet until crispy. Remove to drain on a paper towel, reserving 1-2 tablespoons of the pancetta fat in the skillet. Put 4 cups chicken stock and 3 cups water into a sauce pan and bring to a simmer. While the chicken stock is heating, dice 1 an onion and mince 6 cloves of garlic. Cook the onions in the pancetta fat. When they are translucent, add the garlic and cook. Add 2 cups of arborio rice to the onions and garlic, and cook for a few minutes. Add enough simmering chicken stock to cover the rice, and stirring occasionally, cook until the rice has absorbed most of the liquid. Continue adding chicken stock by the laddel–full and cook until the rice is just barely crunchy in the middle. Turn off the heat and add 1 cup frozen peas to the risotto. Chop up the cooked pancetta and add most of it to the pan, along with a small pinch of vadouvan curry powder. Once the peas are warm, mix the carbonara sauce into the rice, stirring continuously. Taste the risotto, and adjust the seasoning, adding a small splash of your favorite vinegar to brighten the flavors. Serve, topped with the remaining pancetta, a pinch of fresh thyme leaves, and another small sprinkle of vadouvan.
Logan's Kitchen 
