Risotto carbonara cremoso

Ingredientes

• 2 Tbsp garlic infused olive oil
• 200 g pancetta (diced) ((bacon would work,too))
• 150 g Arborio rice ((3/4 cup))
• 80 ml white wine
• 500 ml chicken broth
• 100 ml lactose-free cooking cream
• 50 g grated parmesan cheese
• salt and pepper according to taste

Preparación

1. 1

   In a pan over medium heat, add the garlic-infused olive oil and once hot, add the pancetta or bacon. Cook the bacon for about five minutes or until almost crisp. Remove with a slotted spoon and set aside.

2. 2

   Pour out the fat, reserving 1 tablespoon in the pan. Then add the rice and saute for a minute until the oil and fat has coated the rice. Splash in the wine and reduce completely.

3. 3

   Wait for the wine to almost fully absorb (stirring regularly) and then add the chicken stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.

4. 4

   After about 15-20 minutes you should have used up all of the stock. Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water.

5. 5

   Stir in the cream, parmesan and cooked pancetta or bacon. Season with salt & pepper.

6. 6

   Serve it topped with more parmesan and/or fresh basil

7. 7

   Serve while it's warm and enjoy!