Instant Pot Risotto Carbonara
User Reviews
5
Instant Pot Risotto Carbonara
Description
Instant Pot Risotto Carbonara marries classic carbonara flavors with creamy risotto made quicker by pressure cooking. The recipe starts by crisping diced pancetta in the Instant Pot, then sautéing onion and garlic in the rendered fat for aroma. Arborio rice is toasted briefly before deglazing with white wine and adding warm chicken stock. Cooking under high pressure for five minutes softens the rice while releasing starch to create the risotto's signature creamy texture.
After pressure cooking, stirring in Parmesan cheese, butter, and crispy pancetta brings richness and depth, while folding in fresh egg yolks off the heat enriches the dish further, lending a silky finish. Seasoned with salt and topped with fresh parsley, the risotto is ready to serve immediately with extra Parmesan on the side.
This method ensures a creamy yet hearty risotto carbonara with much less active stirring than traditional stovetop risotto. Use Arborio rice specifically for starch content and texture—avoid substitutions. The dish works well as a filling main course or a comforting side paired with greens.
Leftovers can be gently reheated with added stock or water to loosen the texture. The timing and technique are important to create a creamy risotto without overcooking the eggs or pancetta.
Ingredients
- 3 ½ cups chicken stock
- 8 ounces pancetta diced
- ½ small onion minced
- 3 cloves garlic minced
- 1 ½ cups arborio rice uncooked, *see note
- ½ cup white wine
- ½ cup Parmesan Cheese plus more for garnish, shredded
- 2 tablespoons butter salted
- 4 large egg yolk
- salt to taste
- parsley for garnish, chopped, fresh
Instructions
- In a medium saucepan over medium-high heat, bring the chicken stock to a simmer.
- Set an Instant Pot to Saute and add the diced pancetta. Cook the pancetta, stirring occasionally until the fat has rendered and it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
- Add the onion and garlic to the rendered fat and cook for 1 minute, or until fragrant. Add the rice to the pot and stir until well combined, toasting the rice for 2 to 3 minutes.
- Add the wine to the pot to deglaze it, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock and stir until well combined. Cook at high pressure for 5 minutes. Once done, quick-release the pressure.
- Remove the cover and stir in the Parmesan, butter, and pancetta until smooth and creamy. Quickly stir in the egg yolk, one at a time, and season with salt to taste. Serve immediately, sprinkled with Parmesan and garnished with minced fresh parsley.
Notes
- Use specifically Arborio rice for ideal creamy texture; do not substitute with long grain rice.
- Serve immediately after cooking to enjoy the risotto at its best creamy consistency.
- Gently reheat leftovers with added stock or water to restore creaminess without overcooking eggs.
- Use fresh grated Parmesan rather than pre-shredded for better melting and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766 | 38% |
| Carbohydrates | 71g | 24% |
| Protein | 25g | 50% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 252mg | 84% |
| Sodium | 937mg | 39% |
| Potassium | 463mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 186mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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