Prep 5 Minutes • Cook 25 Minutes • Gluten-free • Low FODMAP • Serves 4 • This risotto “a la carbonara” (what better combo than bacon, eggs, and parmesan cheese?) is right up there with my favorite comfort foods. It’s quick to make and the result is creamy, flavorful, and oh so comforting. I love scrambling the leftovers with a couple of eggs for breakfast or lunch the next day!

INGREDIENTS:

8 ounces bacon or pancetta, diced

4 teaspoons garlic-infused olive oil

1 1/3 cups Arborio rice (Japanese sushi rice also works)

1 cup dry vermouth or white wine

6 to 7 cups low FODMAP chicken broth, kept hot in a separate saucepan over low heat

4 egg yolks

1/4 cup lactose-free whole milk

Freshly ground black pepper, to taste

1/2 - 1 cup finely grated Parmesan cheese, plus more for garnish

DIRECTIONS:

Starting from a cold pan, heat the bacon or pancetta in the olive oil until it has crisped up significantly and rendered down much of its fat, about 5 minutes. Transfer to a paper towel-lined plate and set aside for later. Pour out the fat, reserving 1 tablespoon in the pan. Sauté the rice in the pan for about a minute. Add the wine and continue to cook until all the liquid is absorbed.

Slowly stir in the hot chicken broth, one ladleful at a time, only adding more once the last addition has been fully absorbed by the rice. This should take about 16 minutes. When you're nearing the end of your broth, taste your rice: Is it al dente? That is, soft on the outside with a tiny bite left in the center of the grain? When it's at this stage, remove from heat, cover, and let sit to finish cooking while you prepare the egg mixture.

In a small bowl, whisk together the egg yolks, whole milk, black pepper, and as much parmesan cheese as you want (you can add more later).

Fold the egg mixture into the still-warm risotto, loosening it up a bit.

Serve your risotto topped with the reserved crispy bacon or pancetta, a more grated (or shaved) parmesan, and a few grinds of freshly ground black pepper.

Enjoy!

Original recipe inspired by Food52

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