On the Menu Recipe: Cucina Urbana’s Risotto Carbonara

Risotto Carbonara

English pea | pancetta | organic egg yolk | romano pecorino


2 cups carnaroli or Arborio rice

1 white onion (small dice)

2 bay leaves

4 ounces butter

2 ounces extra virgin olive oil

6 quarts rich chicken stock

1/4 cup shelled fresh English peas

1 pound pancetta (diced and rendered crisp)

2 tablespoons mascarpone cheese

¼ cup Parmigiano reggiano (grated)

2 tablespoons unsweetened whipped cream

6 organic chicken eggs

1 ounce pecorino cheese

½ ounce thinly sliced chives

Salt and pepper to taste

Extra black pepper

Directions: Begin by rendering down the diced pancetta in a hot sauté pan. Add a tablespoon of water to get it started if needed. Once it starts to crisp up, keep cooking until desired crispness. I like a little chew on it, not totally crisp. If fresh peas are not available frozen ones will do. If so, bring a pot of salted water to a boil. Quickly blanch the peas for 30 seconds and shock them in a bowl of ice water, then drain. If you have fresh peas you can add them fresh later.

In a medium saucepot bring chicken stock to a boil. Meanwhile in a large pot on medium high heat add 2 ounces butter, 1 ounce olive oil, bay leaf, and diced onion. Cook until the onion is translucent. Add rice and stir so the grains are coated with the butter and oil. Toast for 1 to 2 minutes. Begin adding the stock a little at a time, each time allowing the stock to be absorbed by the rice. Keep adding until the rice is ‘al dente’. When nearly al dente, add the mascarpone, remaining 2 ounces butter, remaining 1 ounce olive oil, Parmesan cheese, and whipped cream. Stir in until mixture becomes creamy. Add the pancetta, and peas. If the risotto seems too clumpy, add a touch more stock so it is creamy but not soupy. Season to taste. Individually portion your risotto. On top of each portion add an egg yolk and top with more black pepper. Finely shave pecorino cheese and chives to garnish.

Enjoy with friends and a nice glass of Sonoma Coast Chardonnay. Serves 6

Related posts:

  1. On the Menu: Beaumont’s Cioppino
  2. On the Menu: Manhattan’s Cannelloni
  3. On the Menu recipe: Piatti’s Basil Ricotta Ravioli
  4. Go Green with these yummy ways to ‘recycle’ your turkey
  5. Tickets now on sale for Celebrate the Craft

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Posted by Staff on Feb 10, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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