Risotto alla carbonara
Maybe I should make this into a series, how to transform classic pasta dishes in a risotto. Let me know what you think cause I’m literally obsessed with this risotto. It has all the creamy, cheesy and bacony flavours of your classic carbonara but then latched with the silky smooth texture of risotto. truly a masterpiece, if I say so myself. Give it a try!
Recipe
Serves 4 people
Ingredients
200 gr of arborio risotto rice
2 L of vegetable stock, hot
1 large shallot, minced
2 garlic cloves, minced
4 sun dried tomatoes in oil, minced
1 tsp of white miso paste
a handful of fresh parsley for garnish, chopped roughly
1/4 tsp of turmeric or saffron powder
100-150 gr of vegan grated parmesan, my fav brand here
vegan bacon, as much as you want ;) my fav brand listed here
a splash of vegan cream, unsweetened, I used soy cream
100 ml of white wine
2 tbs of vegan butter
a drizzle of olive oil
Instructions
Heat up the olive oil in a frying pand and fry the bacon until crispy, set aside.
Start by melting the butter in the same pan as you fried the bacon.
Add the minced shallot, garlic, miso and sun dried tomatoes and fry over medium heat until transluscent and fragrant.
Add the rice and fry for a minute or so to slightly “toast” the rice.
Deglaze the pan with the white wine and let the wine evaporate/absorb completely. (Whilst stirring.) Add the turmeric or saffron.
When the wine has been absorbed, add a ladle of vegetable stock and stir.
Before you add another ladle of stock the previous stock should be almost completely absorbed by the rice.
Keep adding stock and stirring until the rice is al dente. Should take about 15 to 20 minutes.
Add a final ladle of stock and a splash of cream, stir and remove from the heat.
Stir in the parmesan and stir vigorously so the cheese melts and the risotto is silky and creamy.
Top with the bacon and parsley.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
