Risotto alla Carbonara


320 gr of Vialone Nano rice
160 gr of cheek lard
100 ml of dry white wine
4 egg yolks
Grated Parmigiano and Pecorino
Extra virgin olive oil
black pepper

For the stock:
100 gr of chicken
1 celery stalk
1 carrot
1 onion
1.2 l approximately of water


Brown the bacon in a saucepan with a little oil and let it cool.
Beat the egg yolks with the mixture of Parmigiano and Pecorino cheese and the pepper.
Toast the rice in the oil and simmer with the wine, until it evaporates completely. Pour over the hot chicken stock and cook for approximately 12 minutes.
When almost cooked, add the browned pork cheek.
At the end of cooking, remove from the heat, cover and let it stand for 1 minute approximately.
Add the beaten egg yolks and cheese and stir, adjusting with salt if necessary.
Serve with crispy bacon chips and plenty of freshly ground black pepper.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).