Risotto carbonara

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 ounces cubed bacon (bio spekblokjes)
• 1 garlic clove, finely grated or minced
• 1½ cups Arborio rice
• 1 teaspoon kosher salt
• ¼ cup dry white wine
• 3¾ cups chicken stock (get good stuff if you can, it pays off)
• 2 large egg yolks
• ½ cup grated Pecorino Romano cheese (about 2 ounces)
• 1 teaspoon freshly ground black pepper

Procedure

1. Using the sauté function, heat the oil in the pressure cooker pot. Stir in the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes. Transfer with a slotted spoon to a plate lined with paper towels and set aside. Leave fat in pot.
2. Stir the garlic into the pot and cook until fragrant, about 30 seconds. Stir in the rice and salt and cook, stirring frequently, until the rice starts to turn golden, 2 to 4 minutes.
3. Stir the wine into the pot and cook, stirring, until it has been absorbed, about 1 minute. Stir in the stock.
4. Lock the lid into place and cook on high pressure for 6 minutes. Manually release the pressure.
5. In a medium bowl, whisk together the egg yolks, Pecorino Romano, and black pepper until smooth. Stir into the risotto (the heat of the rice will cook the egg). Add the reserved bacon. Taste, adjust the seasonings if necessary, and serve.