Oven-Baked Risotto Carbonara for two by Delia Smith

June 18, 2021

This article was written for Annabel & Grace, which is now part of Rest Less.

Carbonara Risotto is a blend of two Italian dishes that works incredibly well. When the sun is shining and friends are coming round for an alfresco lunch, a huge bowl of this will be very welcome for your guests and a stress-free option for you.

OVEN-BAKED RISOTTO CARBONARA

Recipe by Delia SmithCourse: Main MealsDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 8 fl oz (225 ml) carnaroli rice

  • salt and freshly milled black pepper

  • 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

Directions

  • 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. Pre-heat the oven to gas mark 2, 300°F (150°C).
  • 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.

Notes

  • You will 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.
  • A crisp green salad would be perfect – or perhaps try this Candied Bacon Green Salad recipe

This wonderful recipe is from Delia’s Complete How to Cook: Both a Guide for Beginners and a Tried and Tested Recipe Collection for Life. The sort of book that you will treasure and reference again and again. Would make a brilliant wedding present. MORE INFO

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