Risotto Alla Carbonara
Ingredients
- 2 ounces guanciale, diced (bacon or pancetta would work, too)
- 1 teaspoon olive oil
- 1 small shallot, finely diced (about 1/4 cup)
- 1/3 cup Arborio rice
- 1/4 cup dry vermouth or white wine
- 1 1/2 to 1 3/4 cups chicken broth (especially Better Than Bouillon), kept hot in a separate saucepan over low heat
- 1 egg yolk
- 1 tablespoon heavy cream
- Freshly ground black pepper, to taste
- Finely grated Pecorino Romano, to taste, plus shavings for garnish
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