Carbonara Risotto

Carbonara is a classic Italian dish that has taken all sorts of shapes and forms over the years.  For this recipe, I decided to use this great set of flavors to make a risotto.  This recipe uses our Pastamore Roasted Garlic Grapeseed Oil to give the garlic flavor needed to round out this dish.  This recipe is a little more intensive, but it is worth every minute once you taste it!

Ingredients:   serves 3-4
6 oz - arborio rice
1.5 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
2 oz - pancetta, cubed
1 - egg, lightly beaten
1 qt - chicken stock, no salt added
1 oz - parmesan cheese, shaved

Directions:
1.  Heat the chicken stock in a medium pot over medium-high heat.

2.  Place a large pot on the stove over medium heat.  Once hot, add the pancetta to the pan and cook until browned.  Next, add the arborio rice to the pot and stir until the rice is evenly coated in the pancetta fat.  Add 1/4-1/3 cup of warm chicken stock to the pot mix well.

3.  Stir often, adding 1/4-1/3 cup of chicken stock to the risotto once the previously added liquid has been absorbed.  Continue adding until the rice is tender but not soft.  After the remaining liquid has been added, remove the pot from the heat.  Add 1 Tbsp of the cooked rice to a bowl with the beaten egg and mix well.  Slowly pour the warmed egg into the large risotto pot and stir well.  Add the Pastamore Roasted Garlic Grapeseed Oil and season to taste with salt and black pepper.

4.  Serve immediately and garnish with shaved parmesan cheese.