Carbonara Risotto

Adapted from an idea I saw online to make with my normal instant pot risotto recipe.

Carbonara Risotto

6 slices bacon, cut small

1/2 white onion, diced

1.5 cups arborio rice

3 cloves garlic, finely chopped

1/4 cup champagne wine vinegar + 1/4 cup water

3 cups chicken broth, warmed

1/2 cup+ parmesan cheese

2 egg yolks

2 TBSP heavy cream

Directions

Set Instant Pot to Sauté, add bacon and cook until crisp. Remove bacon to drain, leaving rendered fat in instant pot.

Add onion to bacon fat, cook 5-7 minutes.

Add rice and garlic, stir continuously and cook 1-2 minutes.

Add vinegar/water mixture to deglaze. Stir to get all the crispy bits off the bottom and until liquid is mostly evaporated.

Add chicken broth. Cancel sauté. Click Manual and set to 7 minutes. Once beeps, quick release pressure. 

Stir in parmesan cheese until melted. Add bacon back in.

Mix together egg yolks and cream in a small vessel. Add a small amount of rice mixture and mix well. Do this a few times until the egg yolk mixture is tempered, then add slowly to the instant pot while stirring it all. This will prevent the egg from cooking.

Serve hot.

Notes

I think this has plenty of salt so I didn't add any. 

Serve with black pepper if that's your jam. 

You can also add peas, Italian parsley, or chives if you wish.