Oven baked risotto carbonara
Ingredients
- 225ml/8fl oz carnaroli rice (or other risotto rice)
- 125g/4½oz cubetti pancetta or chopped bacon
- 25g/1oz butter
- 1 medium onion, peeled and finely chopped
- 725ml/1¼ pints chicken or vegetable stock
- 75g/3oz finely grated pecorino, plus some extra for sprinkling
- 1 large egg
- 2 large egg yolks
- 1 heaped tbsp crème fraîche
- salt and freshly milled black pepper
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