Ingredients
- Chicken or vegetable stock 1L
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Euro Gourmet Turkey Breakfast Slices 130g, diced
- Arborio rice 250g
- Unsalted Butter 50g
- Pecorino Romano 50g, finely grated
- Spinneysfood Parmigiano Reggiano 50g, finely grated
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Organic Free-Range Eggs 4, separated
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Risotto carbonara
Italian 10 Mins Prep · 55 Mins Cook
- Place the stock in a small saucepan and bring to the boil. Lower the heat and keep hot.
- Place a large heavy-based saucepan over a medium heat and add the olive oil. Fry the diced turkey until crisp. Remove from the oil and set aside.
- In the same pan, add the rice and toast it in the oil until it turns translucent. Stirring constantly, add a ladle of hot stock and cook until it has absorbed. Continue adding a ladle of stock at a time, while stirring until the rice is perfectly cooked – approx. 20 minutes. Cover and allow to rest for 5 minutes.
- Just before serving, add the butter, cheeses and seasoning. Adjust the consistency with more stock, if necessary. The risotto should have a loose consistency.
- Divide the risotto between 4 bowls and make a small indent with the back of a spoon in the centre of each. Carefully place an egg yolk in the indent.
- Serve with extra grated cheese and ground black pepper.