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This Instant Pot risotto carbonara combines salty bacon, arborio rice, white wine, Parmesan cheese, and rich egg yolks. It’s easy to make and perfect for cold nights!
Sometimes, life calls for creamy, dreamy risotto. Things get even better when you throw in the flavors of carbonara!
Traditionally, carbonara is made with guanciale, but your everyday grocery store does not typically stock specialty cured Italian meats. However, in a pinch, you can use either bacon or pancetta.
For this risotto carbonara recipe, I opted for bacon because I had a lot in my freezer, and I’m all about using up what I have on hand!
I recommend using arborio rice for this recipe. It is the classic risotto rice with the perfect amount of starch to make it creamy. I do not recommend using long-grain white rice in place. It will not turn out the same.
I’m keeping the spices easy by using fresh thyme and crushed red pepper (and kosher salt), but feel free to use whatever fresh herbs you have on hand, like oregano, chives, or marjoram.
Craving even more risotto? Try my Wild Mushroom Risotto or my Pea Parmesan Risotto!
Ingredients for risotto carbonara
- Bacon
- Shallots
- Garlic
- Fresh thyme
- Crushed red pepper flakes
- Arborio rice
- Dry white wine
- Chicken stock
- Grated Parmesan cheese
- Butter
- Heavy cream
- Egg yolks
- Kosher salt
How to make Instant Pot risotto
So many folks think making risotto must be complicated, but you can do it right in your Instant Pot! I’m keeping it flavorful using carbonara flavors in this recipe, but you can shake it up by adding chicken, mushrooms, peas, etc.
The choices are endless!
This risotto carbonara all starts with browning your bacon in your Instant Pot. Remove the bacon from the pot and saute your shallots, garlic, and spices. Lastly, toast your rice.
Deglaze the bottom of the pot with white wine and make sure to scrape up any of the brown bits. That will give this rice dish an even more deep flavor.
Pour your chicken stock, add your lid, and follow the cooking directions.
After releasing the pressure, remove the lid and add the Parmesan cheese, butter, and heavy cream. Stir to combine.
Add your egg yolk while stirring constantly. This will ensure the egg yolks make the mixture rich and creamy and don’t scramble and get lumpy.
Stir in the bacon and serve with a sprinkle of extra Parmesan cheese.
My Pro Tips
Risotto Carbonara Recipe Tips
Make sure to use arborio rice. It contains the perfect amount of starch to give you creamy risotto. You will not get the same outcome when using long-grain white rice.
Arborio rice can be found in most grocery stores in the rice aisle or near the imported Italian foods section.
You do not need to be scared of adding raw egg yolks to this dish, as the rice is warm enough to cook off bacteria. However, if you’re still concerned, you can use pasteurized eggs.
I used bacon for this recipe, but pancetta and guanciale will also work. You’ll need about 8 ounces diced.
I like grated Parmesan cheese, but pecorino romano cheese is also a great option.
When you add your raw egg yolks to the mix, you must stir vigorously. You want the yolks to blend into the rice and stay creamy, not scramble. So don’t add the yolk and walk away.
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Instant Pot Risotto Carbonara
Ingredients
- 6 thick slices bacon, diced
- 2 whole shallots, minced
- 2 cloves garlic, minced
- 1 teaspoon minced fresh thyme
- ½ teaspoon crushed red pepper flakes
- 2 cups arborio rice
- ½ cup dry white wine
- 4 cups chicken stock
- ⅓ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 3 whole egg yolks, whisked
- kosher salt, to taste
Instructions
- Set the Instant Pot to saute and add in your diced bacon. Fry until crispy, about 5 minutes.
- Remove the bacon with a slotted spoon and place it onto a paper towel lined plate.
- Add the diced shallots, garlic, fresh thyme, and crushed red pepper flakes to the pot. Stir to combine and cook for about 5 minutes or until translucent.
- Add in the rice and stir to combine. You're just lightly toasting the rice to bring out the flavors, no more than 5 minutes.
- Deglaze the pan with the white wine and scrape up any brown bits from the bottom of the pan. Then, turn off the Instant Pot.
- To the pot, pour in the chicken stock and stir to combine.
- Place the lid on the Instant Pot, lock it into place, and ensure the vent is in the "sealed" position.
- Set the pressure to high and cook for 5 minutes. Remember – the Instant Pot must first build pressure before it starts the cooking time.
- When the Instant Pot beeps, the rice is fully cooked. Let natural release for 5 more minutes, and then quick release.
- Remove the lid and stir in the Parmesan cheese, heavy cream, and unsalted butter. Stir to combine until creamy.
- Quickly stir in the egg yolks so they do not scramble. You'll want to ensure to keep stirring rapidly until combined and creamy.
- Stir in the cooked bacon.
- Taste, and season with desired amount of kosher salt. I usually end up adding about 1 teaspoon but the amount you add may depends on the saltiness of your cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
