Oven-Baked Risotto Carbonara

deliaonline.com

Bev Shackles

I show my love with food

8 fl oz (225 ml) carnaroli rice

salt and freshly milled black pepper

4½ oz (125 g) cubetti pancetta or chopped bacon

1 oz (25 g) butter

1 medium onion, peeled and finely chopped

1¼ pints (725 ml) chicken or vegetable stock

3 oz (75 g) finely grated Pecorino Romano, plus some extra for sprinkling

1 large egg

2 large egg yolks

1 heaped tablespoon crème fraîche

Directions at deliaonline.com

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