RISOTTO "CARBONARA" MY WAY
Steps:
- In a rondeau or large heavy sauce pot melt butter and sweat onion until translucent, about 3 minutes. Add Arborio rice and bay leaf and sweat until rice is slightly toasted. Add white wine and stir until liquid is absorbed. Begin adding stock slowly in small amounts. As rice absorbs the liquid, continue adding stock, stirring constantly. When rice is al dente and creamy, add pancetta and lemon zest. Incorporate, and then finish with Parmigiano-Reggiano, chives, kosher salt, and freshly ground white pepper and 1 to 2 tablespoons butter.
- Place 4 small ring molds into an adequate Teflon pan. Using the rendered fat from the pancetta, fry 2 quail eggs in each ring mold to sunny side up. Season with salt and black pepper. Place risotto onto a large platter or individual serving dishes. Top with the quail eggs. Garnish with pea shoots, dressed with lemon juice, extra-virgin olive oil, kosher salt and freshly ground black pepper, to taste.
CHICKEN CARBONARA RISOTTO
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through., Add soup, peas and water; bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes., Stir in bacon bits and Parmesan cheese.
Nutrition Facts :
CARBONARA CHICKEN RISOTTO
Make and share this Carbonara Chicken Risotto recipe from Food.com.
Provided by Lorac
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to package directions.
- Cook bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels.
- Season chicken with salt and pepper, brown on all sides in 2 tbls of the bacon drippings.
- Add garlic and cream, simmer until cream begins to thicken.
- Add peas and simmer until peas are heated through.
- Reduce heat to low, add 3/4 of the cheese, stir until melted, add the remaining cheese if needed to thicken the sauce.
- Serve over risotto, top with bacon and extra cheese if desired.
CHICKEN CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 42m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
- In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
LOADED CHICKEN CARBONARA
Easy and delicious weeknight dinner.
Provided by Tessie
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
- Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
- Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
- Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
- Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.
- Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.
Nutrition Facts : Calories 927.6 calories, Carbohydrate 94.3 g, Cholesterol 261.2 mg, Fat 23.9 g, Fiber 8.2 g, Protein 73.8 g, SaturatedFat 9.6 g, Sodium 1024.9 mg, Sugar 4.9 g
CHICKEN CACCIATORE RISOTTO
Make and share this Chicken Cacciatore Risotto recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place stock and sauce in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low. Simmer until needed.
- Heat oil in a saucepan over medium heat. Add pancetta, onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add rice, chilli and rosemary. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Add chicken. Stir to combine.
- Add 1/3 cup stock mixture. Cook, stirring, or until stock mixture has been absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until all liquid has been absorbed and rice is tender and creamy. Remove from heat. Season with salt and pepper. Serve topped with cheese and parsley.
CHICKEN CARBONARA RISOTTO
Get the flavor you've been searching for with this Chicken Carbonara Risotto! Combine chicken strips, bacon bits and Parmesan cheese in this tasty dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
- Add water, soup and peas; bring to boil. Stir in rice; cover. Simmer on medium-low heat 5 min. Remove from heat.
- Stir in bacon bits and cheese.
Nutrition Facts : Calories 430, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 490 mg, Carbohydrate 54 g, Fiber 4 g, Sugar 3 g, Protein 29 g
CARBONARA WITH CHICKEN
Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner. Our indulgent chicken carbonara uses eggs and butter to create a rich sauce
Provided by Lulu Grimes
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp, then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.
- Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.
Nutrition Facts : Calories 758 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium
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