CREAMY CARBONARA RISOTTO & TOASTED PARMESAN BREADCRUMBS
Ingrédients
Préparation
Starting from a cold pan, heat the pancetta in the olive oil until it has crisped up significantly and rendered down much of its fat, about 5 minutes. Remove with a slotted spoon and set aside for later. Add your rice into a deep pot, alongside your water and cook on a med/high heat for 10-15 minutes always stirring the water until it has reduced down. In a small bowl, whisk together the egg yolk, 3tbsp of cream, and black pepper, and half of the parmesan cheese. Add a little splash of cold water to loosen it and set to the side. In a pre-heated oven on a baking tray add your breadcrumbs and the last of the parmesan. Oven bake for 10 mins @170c gas mark 5 until golden brown. To finish the risotto, add in your cooked pancetta, egg yolk mix and finish with 100ml of heavy cream. Top with a dollop of crème fraiche, then sprinkle on your breadcrumbs. Serve in the Stroodles edible bowl to be enjoyed as a multi-bite experience together with the bowl.
(This one is amazing in the oven. To do that simply add your risotto into your Stroodles bowls and uncooked breadcrumbs and oven bake for 10 mins until crumbs are toasted- yes together with the bowl).
