Instant Pot Risotto Carbonara looks elegant and fancy; nobody will ever guess how easy it really is! This recipe comes from a new favorite addition to my cookbook collection.
Ingredients :
3 ½ cups chicken stock
8 ounces pancetta diced
½ small onion minced
3 cloves garlic minced
1 ½ cups arborio rice uncooked, *see note
½ cup white wine
½ cup shredded Parmesan cheese plus more for garnish
2 tablespoons salted butter
4 large egg yolks
salt to taste
chopped fresh parsley for garnish
Directions :
In a medium saucepan over medium-high heat, bring the chicken stock to a simmer.
Set an Instant Pot to Saute and add the diced pancetta. Cook the pancetta, stirring occasionally until the fat has rendered and it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
Add the onion and garlic to the rendered fat and cook for 1 minute, or until fragrant. Add the rice to the pot and stir until well combined, toasting the rice for 2 to 3 minutes.
Add the wine to the pot to deglaze it, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock and stir until well combined. Cook at high pressure for 5 minutes. Once done, quick-release the pressure.
Remove the cover and stir in the Parmesan, butter, and pancetta until smooth and creamy. Quickly stir in the egg yolk, one at a time, and season with salt to taste. Serve immediately, sprinkled with Parmesan and garnished with minced fresh parsley.
