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This recipe combines two of my favourite things, carbonara and risotto. The arborio rice together with the eggs and guanciale creates a creamy, comforting dish that’s packed full of flavour. All the traditional carbonara elements are here to produce the risotto you didn’t know you needed!
Start by slicing the guanciale into thick matchsticks. Add it to a cold frying pan and then turn the heat to a medium heat. This way you will render all of the fat slowly so that it's super crispy but not burnt. Make sure you don’t use any oil.
Stir in the thinly diced onions to the guanciale and cook them together until the guanciale gets nice and golden and the onion is fully cooked. Once ready set aside while you cook the risotto.
On a medium heat, start by toasting the rice. Season your risotto straight away with a pinch of salt and toast it for 4-5 minutes, stirring occasionally until it's nice and hot to the touch.
Keeping the pan on a medium / medium-high heat gradually start adding the vegetable stock to the rice, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
Meanwhile prepare your carbonara sauce. Add the three egg yolks to a bowl and then add a generous amount of freshly ground black pepper followed by the Grana Padano or Pecorino cheese. Mix it all together to create a thick paste. Add a bit of the vegetable stock to loosen the sauce or until it gets creamy but not runny.
When the risotto is almost ready, you can add the guanciale and onions to the pan and stir well.
Turn the heat down to low and add the last ladle of stock, a few knobs of butter and the carbonara mix. On a really low heat, keep stirring so it gets nice and creamy but without cooking the eggs.
Turn the heat off and cover. Let the risotto rest for a few minutes, then serve with more freshly ground black pepper and cheese sprinkled on top.