Can I use all bacon instead of salami?

Yes‚ the recipe says you can use all bacon instead of Genoa salami․ Enjoy similar smoky‚ cured-meat flavors to carbonara with bacon․ You won't have the sweet fried Genoa salami flavors and textures․ Fry the bacon until almost crisp and remove it from the pan to serve over the other ingredients after turning off the heat․

Can I make a smaller batch?

Yes‚ you can cook one or fewer servings of rice by using fewer ingredients․ The process for cooking rice in this way is the same: Add hot broth to the rice in several stages‚ allowing it to absorb the liquid before adding more broth․ You may need to take extra steps when cooking a smaller serving of rice․ Choose a cooking pan that is wider to give you room to stir one or fewer servings of rice․

How do I keep the eggs from scrambling?

Cool egg yolks and cream by adding a little hot rice to them before returning them to the pan․ Stir a few spoonfuls of rice into the egg mixture‚ adding about a cup total․ Cooling the egg mixture this way is gentler than other methods of cooling․ Return the egg mixture to the pan of boiled rice and stir after removing the pan from heat․

Why is my risotto too thick?

Risotto can thicken as it sits․ The recipe includes tips for preventing thickening․ Add more chicken broth or water to the risotto if it is too thick․ Add the liquid gradually so the risotto is not too thin․ It is best to thin the risotto just before serving‚ after adding the cheeses and cured meats․

What should I serve with Risotto Carbonara?

Serve Risotto Carbonara with a plain salad as a main dish․ Other serving options mentioned in the article include serving it alongside grilled or roasted meats as a side dish․ Don't serve high-calorie sides with the risotto to offset the bacon‚ salami‚ two cheeses‚ and cream used in the dish․ Serve Risotto Carbonara shortly after preparing it for a creamier dish․

Risotto Carbonara with Smoky Bacon, Genoa Salami, and Creamy Arborio Rice

By Lucas MorganSep 27, 2026

Prep

30 min

Cook

45 min

Total

75 min

Servings

Level

Medium

Jump to recipe

With a preparation time of 30 minutes and cooking time of 45 minutes‚ Risotto Carbonara is a full meal that substitutes Arborio rice for pasta in classic carbonara dishes․ Hot stock used in cooking the rice adds creaminess․ Other flavorings include salty and smoky bacon and fried Genoa salami; Parmesan and Romano cheeses; and white pepper․

Risotto Carbonara with Smoky Bacon, Genoa Salami, and Creamy Arborio Rice

The basic method is to premeasure the ingredients and add them to hot oil․ Risotto needs constant attention while cooking․ Steps include frying bacon and diced Genoa salami‚ frying onions‚ garlic‚ and red pepper flakes with Arborio rice in bacon and butter fat‚ and slowly pouring in chicken stock․ This lets the rice absorb the chicken stock․

The rice should be added in the last step after 15 to 20 minutes of simmering with the stock․ The stock should be kept warm and added in half-cup portions to the rice to cook correctly․ Larger portions of stock would prevent the rice from cooking correctly․ Tempered egg yolks and cream should be stirred into the warm rice off the heat‚ along with cheese‚ meats‚ parsley‚ and white pepper․

Eat as a main dish with a simple salad or as a side dish with grilled or roasted meat․ Instructions are provided for thinning the risotto if it is too thick․ Don't add salt until you try the dish; ingredients such as bacon‚ salami‚ cheese‚ and stock may add enough salt․

Why you'll love this recipe

Prepares an entire meal in 1 hour and 15 minutes‚ including 30 minutes of preparation time to measure and chop other ingredients before cooking a risotto․
Uses typical kitchen utensils rather than other utensils to prepare the recipe․ A Dutch oven or heavy pot and a small saucepan are all that is needed․
Uses two cured meats․ Bacon provides smoky flavor․ Genoa salami briefly fried before use provides sweet and salty crunchy flavor․
Adds flavor and bulk without pasta․ Arborio rice is simmered in hot chicken broth and mixed with other ingredients in the sauce‚ including egg yolks‚ cream‚ and grated cheeses․
Helps reduce salt waste by waiting to add salt to other ingredients until you test them with bacon‚ salami‚ cheese‚ and stock․
Served as a main or side dish with other foods served at the same meal‚ such as grilled or roasted meats and salads․

Instructions

Before beginning, measure out all ingredients.

In a medium heavy-bottomed pan or Dutch oven over medium heat, heat the olive oil.

Add the bacon and cook for 5 minutes, until almost crisp.

Remove the bacon with a slotted spoon and set aside.

Add the salami and cook for 1 to 2 minutes to slightly crisp, taking care not to burn it.

Remove the salami with a slotted spoon and add it to the bacon.

Pour the fat into a bowl and wipe the inside of the hot pan with paper towels to remove dark pieces or sediment.

Heat the chicken stock in a separate small saucepan and keep it hot.

Return the Dutch oven to medium heat and add 2 tablespoons of the bacon fat along with the butter.

Once the butter has melted, add the onions and cook for 3 minutes.

Add the garlic and red pepper flakes and cook for 1 minute.

Add the Arborio rice and cook for 2 minutes.

Add the white wine and let it evaporate.

Reduce the heat to medium-low and add hot chicken stock 1/2 cup at a time, allowing each addition to absorb before adding more.

After about 15 to 20 minutes, when all the stock has been added and absorbed, cover the pot, remove it from the heat, and let it sit for 5 minutes.

While the rice sits, beat the egg yolks and heavy cream together in a medium bowl.

After the rice has rested for 5 minutes, whisk spoonfuls of rice into the egg and cream mixture to temper the eggs.

After adding about 1 cup of rice, stir the tempered egg mixture back into the rice pot.

Off the heat, stir in the reserved bacon and salami, Parmesan, Romano, parsley, and white pepper.

Taste and add only enough salt to season the rice.

Stir and serve, loosening with additional stock or water if the risotto gets too thick.

FAQ

Yes‚ other risotto ingredients can be prepped and measured ahead of time․ These steps can help reduce work when making risotto․ Keep chicken stock ready to heat separately while cooking bacon and salami․ Yolks and cream mixed in a bowl can be ready to temper at the end of the cooking process․

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Dinner Side Dishes Pork Italian

Risotto Carbonara with Smoky Bacon, Genoa Salami, and Creamy Arborio Rice

Name: Risotto Carbonara with Smoky Bacon, Genoa Salami, and Creamy Arborio Rice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 4 ounces bacon (diced); 4 ounces Genoa salami (sliced, diced); 3 cups chicken stock (homemade if possible); 2 tablespoons butter; 1 cup onions (diced); 1 tablespoon garlic (minced); red pepper flakes (pinch); 1 cup Arborio rice; 1/4 cup white wine; 2 egg yolks; 2 tablespoons heavy cream; 1/2 cup Parmesan cheese (freshly grated); 1/2 cup Romano cheese (freshly grated); 2 tablespoons Italian flat leaf parsley (chopped); 1/2 teaspoon white pepper; salt (as needed, depending on the saltiness of the stock); water (as needed, to loosen risotto if it gets too thick)

By Lucas MorganSep 27, 2026

Prep

30 min

Cook

45 min

Total

75 min

Servings

Level

Medium

Jump to recipe

Why you'll love this recipe

Prepares an entire meal in 1 hour and 15 minutes‚ including 30 minutes of preparation time to measure and chop other ingredients before cooking a risotto․
Uses typical kitchen utensils rather than other utensils to prepare the recipe․ A Dutch oven or heavy pot and a small saucepan are all that is needed․
Uses two cured meats․ Bacon provides smoky flavor․ Genoa salami briefly fried before use provides sweet and salty crunchy flavor․
Adds flavor and bulk without pasta․ Arborio rice is simmered in hot chicken broth and mixed with other ingredients in the sauce‚ including egg yolks‚ cream‚ and grated cheeses․
Helps reduce salt waste by waiting to add salt to other ingredients until you test them with bacon‚ salami‚ cheese‚ and stock․
Served as a main or side dish with other foods served at the same meal‚ such as grilled or roasted meats and salads․

Ingredients

Servings6

•1 tablespoon extra-virgin olive oil
•4 ounces bacon (diced)
•4 ounces Genoa salami (sliced, diced)
•3 cups chicken stock (homemade if possible)
•2 tablespoons butter
•1 cup onions (diced)
•1 tablespoon garlic (minced)
•red pepper flakes (pinch)
•1 cup Arborio rice
•¼ cup white wine
•2 egg yolks
•2 tablespoons heavy cream
•½ cup Parmesan cheese (freshly grated)
•½ cup Romano cheese (freshly grated)
•2 tablespoons Italian flat leaf parsley (chopped)
•½ teaspoon white pepper
•salt (as needed, depending on the saltiness of the stock)
•water (as needed, to loosen risotto if it gets too thick)

Instructions

1
Before beginning, measure out all ingredients.
2
In a medium heavy-bottomed pan or Dutch oven over medium heat, heat the olive oil.
3
Add the bacon and cook for 5 minutes, until almost crisp.
4
Remove the bacon with a slotted spoon and set aside.
5
Add the salami and cook for 1 to 2 minutes to slightly crisp, taking care not to burn it.
6
Remove the salami with a slotted spoon and add it to the bacon.
7
Pour the fat into a bowl and wipe the inside of the hot pan with paper towels to remove dark pieces or sediment.
8
Heat the chicken stock in a separate small saucepan and keep it hot.
9
Return the Dutch oven to medium heat and add 2 tablespoons of the bacon fat along with the butter.
10
Once the butter has melted, add the onions and cook for 3 minutes.
11
Add the garlic and red pepper flakes and cook for 1 minute.
12
Add the Arborio rice and cook for 2 minutes.
13
Add the white wine and let it evaporate.
14
Reduce the heat to medium-low and add hot chicken stock 1/2 cup at a time, allowing each addition to absorb before adding more.
15
After about 15 to 20 minutes, when all the stock has been added and absorbed, cover the pot, remove it from the heat, and let it sit for 5 minutes.
16
While the rice sits, beat the egg yolks and heavy cream together in a medium bowl.
17
After the rice has rested for 5 minutes, whisk spoonfuls of rice into the egg and cream mixture to temper the eggs.
18
After adding about 1 cup of rice, stir the tempered egg mixture back into the rice pot.
19
Off the heat, stir in the reserved bacon and salami, Parmesan, Romano, parsley, and white pepper.
20
Taste and add only enough salt to season the rice.
21
Stir and serve, loosening with additional stock or water if the risotto gets too thick.