Skip The Usual Mushrooms And Give Risotto A Tasty Twist Inspired By Another Italian Classic

Despite its boundless potential, risotto is often skipped in favor of other Italian delicacies. This is probably because it isn't the easiest dish to make. It's often added to menus as a quiet afterthought, typically with some sort of funghi involved. But while a mushroom risotto is delicious, the creamy rice can act as a blank canvas for all kinds of flavors. You can even use it as a base to recreate your favorite pasta dishes in a whole new way. That's exactly what Leah Maroney did with their dreamy carbonara-style risotto recipe.  

For this recipe, Maroney, who studied modern Italian cuisine in Florence, took inspiration from two regional icons: Roman spaghetti carbonara and Milanese risotto. By fusing the two, she created a rich, comforting one-pan meal with just a few basic ingredients. In this version, pancetta is used instead of mushrooms, offering a deeper, more savory flavor and a satisfying crunch. Maroney also adds eggs to this dish to achieve a creamier texture, incorporating the whites and yolks separately toward the end of cooking for a slightly fluffy finish.

This recipe calls for the pancetta to be cooked first so the aromatics can render in the fat. Guanciale, a type of cured pork cheek, is the more traditional option if you can find it, but even bacon works in a pinch. Just make sure to remove it from the pot before adding in the rest of the ingredients so it doesn't overcook. Sprinkle it over the finished risotto instead. 

Toasting the rice prevents a soggy texture. All this entails is adding the dry rice to the pot for a few minutes until it starts to smell grainy. Deglaze with wine for more flavor — room temperature will make life easier. Like other risotto recipes, the key is stirring. The rice needs to be in constant motion for the starches to release, which thickens the dish. Finally, make sure you buy the right type of rice. Arborio or Carnaroli are best. 

For extra flair, add an egg yolk to each serving for a decadent finish. Top with more cheese — pecorino provides a stronger bite, but parmesan works too — and a drizzle of oil for extra indulgence. Serve with crusty bread or a simple everyday salad to lighten things up.