Carnival of the Recipes #30 - Oven baked Risotto Carbonara
**Edit: Actually this is the 31st Carnival, I stuffed up the title. I'd change it, but I don't want to screw with the link. Sorry folks, my bad**
This is one of the staple meals I cook in winter time, it is just really good comfort food. And if you serve it with a green salad, you don't have to feel unhealthy at all!
I love risotto, but I'm not such a fan of stirring for half an hour. This is my all time favourite risotto, 'cause as you can see from the title it is oven baked. It is easy, and filling.
8 fl oz (225ml) arborio rice (or any other risotto rice you have)
4½ oz (125g) chopped bacon
1 oz (25g) butter
1 medium onion, peeled and finely chopped
1¼ pints (725ml) chicken stock
3 oz (75g) finely grated Pecorino cheese
1 large egg
2 large egg yolks
1 heaped tablespoon crème fraîche
salt and freshly milled black pepper
You will also need a round ovenproof dish with a diameter of 9 inches (23cm), 2 inches (5 cm) deep,placed in the oven when it's pre heated.
Pre heat the oven to gas mark 2, 300°F, 150°C
First of all, in a large, hot frying pan over a medium heat, fry the bacon in its own fat for 4-5 minutes, until it's crip and golden, then remove it to a plate. Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes. Meanwhile, heat the stock in a small saucepan. Then return the bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper. Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.
When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes. Meanwhile, whisk the egg, egg yolks and crème fraîche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed.
Note: This recipe contains raw eggs.
Recipe comes from Delia Smith's How to Cook, Book One