Carbonara Risotto | The recipes of AIA
An original recipe, a variant of the classic pasta with eggs and bacon: carbonara risotto!
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Ladle
- Wooden spoon
- Whisk
- Mixing bowl
- Grater
- Measuring spoon
- Stove
- Serving bowl
Ingredients
- 4 AIA Extra Fresh Large Eggs
- 300 g of arborio rice
- One shallot
- 100 g of bacon
- White wine as needed
- Pecorino as needed
- Extra virgin olive oil as needed
- One liter of broth
- A knob of butter
- Salt
- Black pepper
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