Instant Pot Risotto Carbonara
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- Опубликовано: 23 авг 2024
- Recipe: pressureluckco...
An Italian Carbonara focuses on three key things: cheese, eggs and bacon/pancetta/guanciale. It's practically breakfast for dinner. And since my take on a classic Spaghetti Carbonara is one of my most popular recipes, it only made sense to transform it into the most amazing risotto dish ever with little effort. I give you the most outrageous Risotto Carbonara, done to simple perfection.
#risottocarbonara #instantpot #pressureluck
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I already ordered it and I have the other 2 as far as I'm concerned its the easiest instant pot cookbook to understand. Thanks
OMG, glorious! Double the pancetta, why not? Give Banjo a hug!
I love risotto. I rarely made it because of the constant stirring and slowly adding the liquid. the 1st time I made it in my IP I was amazed how awesome and easy it was.
Just made this for dinner in my 3 qt. IP. I chopped up leftover chicken breast and added it. Really good! Thanks Jeff!
Some gilled shrimp would go nicely with this
Yay! I was just thinking about something special to make for my husband’s potluck at work. Thanks, Jeff!!!
Love a rice dish!
Omg!! This sounds like a heaven send!!!!! Thank u!!
BTW, u r looking cuter than usual. Lol!
Hi Jeff, you should of given us a view of the weather from your window! Anywho, great looking recipe!
Looks amazing!
I'll be making that one for sure ! (your Swiss fan )
That looks so good . You definitely have skills
You are too cute! Love watching you cook. Love your cookbook too
It’s like a reward
Great idea. I'll be making this. So easy without all the stirring!
Besides carnaroli, the 3rd rice option is Vialone Nano (from Veneto). In the US Arborio is most found. But higher end supermarkets, Italian specialty stores / delis, and of course Amazon (#ftw) you will find all 3
I made this tonight after watching this video a few times. It came out amazing, I used bacon instead of pancetta because that’s what I had in the house. Will definitely be making this again. Thanks Jeffery! Plus I have been using the Better than Bouillon roasted garlic, that stuff is fantastic and has some many uses.
This looks delicious. I always use the jar minced garlic as well. It’s a shortcut. 😋🥰
its nasty
@@DietBajaBlast to each their own.....
Only one word "Lucious"! ❤️
I'd add mushrooms in there 😋 Definitely another recipe to try - use a lot of Jeff's IP recipes already - always good. Can see the reflection of the snow on the cupboard doors. Hope we don't get it. We often get the tail end of storms here in the UK. My pear trees are just coming into blossom and we had a cold snap last year and I lost the baby pears on my Commice tree 🙁
Definitely going to try this recipe! 😁 Have you done any videos on the air fryer lid I haven't been pleased with the couple times I've used it so it would be great if you would do one if you haven't thank you. 🤞
Actually you can also use Carnaroli rice, also from Italy and is also short grained. I’ve used it with success in an Instant Pot Risotto (the only way to do it now!) I always do risotto for 6 minutes (like you do) and it comes out perfect every single time. Love it. I try and make risotto about 2x a month (normally for meatless Monday and a dish my picky son will eat.) It is so easy with such little clean-up.
That's great! Carnaroli rice is most definitely not as easily accessible in most markets or cost effective (which is a mission of mine), so Arborio is my choice. The difference in results when done in an Instant Pot are nearly impossible to tell.
My Italian Grandma used to make it with Italian sausage...devine!
Looks so good.
I haven’t had breakfast yet and you just made my stomach growl!!! Getting up out of my chair right now to cook it for breakfast…how about two over easy eggs on top, Jeffrey 😜😘😘
You DO know that Vincenzo's Plate is going to come after you, right? ;-)
Since it’s just you and hubby, what do you do with leftovers? Freeze? Give-a-way? Eat it all? Delicious comfort food!
It doesn't look like it makes a whole lot. Would this be considered a side dish? Or is it a main dish?
What about using Boursin?
Can you do a fried rice video? Love to see Uncle Roger give comments
Indulgent for sure. I wonder if this would still taste good with a lot less butter and cream.
I would definitely use less cream. The texture looks a little too creamy for me.
I think you could skip the cream entirely. There is NO cream in real carbonara. (There are no shallots either, but I'd go with it.) If you use real grated pecorino or parmagiano reggiano (not that crap in a box which is partially sawdust), this would be just fine with just the egg/cheese mixture. And NO PEAS. I love peas, but again -- not carbonara!
@@jillcnc no shallots in carbonara but they are a must in risotto.
This absolutely pains me because I want that so much right now! Like, more than any hot manI have ever seen more…
Jeff: Pancetta is not traditional for Carbonara; Guanciale is. And in Italy, they use Carnaroli rice (which you can also get from the same brand that offers your Arborio). Carnaroli gives you a better texture. Don't get me wrong: I am sure yours is delicious! But don't tell people that the *ONLY* rice they can use is Arborio. That just isn't true.
hurr durr
@Patrick Williams, I thought it looked like bacon and grits in the thumbnail, honestly! Good to know on that other choice!
Yes. But then again, carbonara risotto isn’t traditional either. And in full disclosure I say my version is definitely not traditional in the video. I’m all about accessible ingredients and guanciale (which I list in the recipe as an option) isn’t as readily available. Pancetta and bacon will work just as well. Also, what rice would you use for a risotto other than Arborio rice? I’ve never had a risotto with any other nor do I know of any other rice that can achieve the same effect for a risotto.
@@PressureLuck If I am cooking it on the stove I use Carnaroli. Carnaroli is the traditional rice for risotto in Italy. I also use Arborio, as it is less expensive and (until recently) much easier to find. My point was not about whether your recipe is traditional, but that you state that you *HAVE* to use Arborio and nothing else. That is not accurate. Carnaroli was the original rice used in risotto and any short grained, high starch, rice will work.
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