Risotto Carbonara Recipes

RISOTTO "CARBONARA" MY WAY

Risotto

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 pound unsalted butter, plus 1 to 2 tablespoons
1/2 small onion, small diced
1 cup Arborio rice
1 bay leaf
1 cup white wine
2 1/2 quarts homemade chicken stock, room temperature
1 cup pancetta, small diced and rendered, reserving fat
1 lemon, zested and juiced
1 cup Parmigiano-Reggiano
1/2 cup fresh chopped chives
Kosher salt, freshly ground white pepper and black pepper
8 quail eggs
1/2 clam shell green pea shoots
Extra-virgin olive oil

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.

RISOTTO CARBONARA

RISOTTO CARBONARA image

Yield 2

Number Of Ingredients 11

Ingredients

(serves a little more than 2)
1 c. arborio rice (or any short grain risotto rice)
2 c. chicken stock (make sure it's stock, not broth)
1 c. white wine (I recommend a nice oaky chardonnay)
1 small handful freshly grated parmesan cheese
2 slices of pancetta (about 1/4 inch thick)
1 c. peas (frozen is fine as long as it's thawed)
1 egg yolk (if desired for creaminess)
1/4 c. chopped fresh parsley
Salt & papper to taste (for anyone who hasn't made risotto before be sure to only add this at the END of the process)
A little bit of olive oil or butter for cooking the pancetta

Steps:

1. Add the chicken stock and white wine to a sauce pan and bring to a boil. Once a boil is reached, back down the heat to just under a boil 2. Chop the pancetta in a rough chop and saute in the olive oil (or butter) until the fat has rendered out. (Be sure that the pan you're cooking in is big enough to hold 3 cups of rice.) Remove the pancetta from the pan and set aside on a paper towel to drain. Reserve the fat in the pan. 3. Depending on how much fat was pulled out of the pancetta, blot the liquid in the pan (if needed) until the bottom of the pan is just covered in liquid. 4. On a medium setting, add the rice to the pan and use a spatula to gently stir the rice in the pan so that the rice can toast in the liquid. Once you smell nuts it's time to move to step 5. 5. Start by adding 1 c. of the simmering stock/wine mixture. Gently stir with the spatula periodically until the rice starts to drink in the liquid. When you start to see the bottom of the pan when you stir, it's time to add more liquid (a half cup at a time from here on out). NOTE: Depending on a lot of factors, your rice may or may not need all 3 cups of liquid. Just keep adding liquid as the previous addition is sucked up by the rice until the liquid is creamy and the rice is al dente (about 20 - 25 minutes). Now it's time for additives. 6. Once the risotto is just about done (meaning the desired texture is reached and it's no longer drinking in moisture at the rate it was before), remove the pan from the heat. (If you're adding the egg yolk, beat it lightly in a bowl and add it in, being sure to stir to incorporate it so it doesn't curdle) Add the parmesan and stir gently to incorporate. Finally, add the cooked pancetta and the thawed peas (the heat of the rice will cook the peas without cooking them to death). Add salt and pepper to taste, add the parsley and plate.

CARBONARA CHICKEN RISOTTO

Carbonara Chicken Risotto image

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

Ingredients

1 package uncle ben herbed risotto rice
10 ounces bacon, cut into 1 inch slices
1 lb boneless chicken breast, sliced into strips
salt & fresh ground pepper
1 teaspoon minced garlic
1 cup heavy cream
1 cup frozen baby peas, thawed and drained
2 ounces parmesan cheese, shaved

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 RISOTTO

Chicken Carbonara Risotto image

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
1 lb. boneless skinless chicken breasts
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup canned or frozen peas
1-1/2 cups milk
2 cups Minute® White Rice
1/4 cup real bacon bits
1/4 cup grated Parmesan cheese

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 :

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