Carbonara risotto

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“I’ve used the traditional pasta sauce with risotto in this recipe, which can be made with leftover gammon or bacon.” – Abigail Donnelly

Ingredients

2 T olive oil
2 T butter, plus 2 T ice-cold butter
2 leeks, finely chopped
4 cloves garlic, smashed
300 g risotto rice
1 cup white wine
4 cups hot chicken stock
200 g gammon, cooked and diced
100 g Parmesan, grated
sea salt and freshly ground black pepper, to taste
1 free-range egg yolk
1 cup cream
salad leaves, for serving

Cooking Instructions

1. Heat the olive oil and 2 T butter in a large pan. Add the leeks and cook over a medium heat until soft.

2. Add the garlic and stir through the leeks for 1 minute. Stir in the rice, making sure it’s well coated.

3. Add the wine to the stock, then gradually add ladlefuls to the rice mixture, cooking until absorbed, stirring with a wooden spoon. Repeat until all the stock has been added. If you need more liquid, add hot water.

4. Add the gammon and cheese and stir through the cold butter. Season. Mix the egg and cream.

5. Remove the risotto from the heat and quickly stir through the cream mixture. Serve immediately with salad leaves dressed in olive oil and lemon juice.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay