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Risotto Carbonara with Stella® Cheese’s Imported Parmigiano Reggiano

Risotto Carbonara with Stella® Cheese's Imported Parmigiano Reggiano

Stella Cheese
As Stella Cheese gears up for its 100th year, the brand is reflecting on what made it the star of Italian cheese in the first place: full-flavored, authentic recipes—like this irresistibly creamy risotto carbonara—which incorporates Stella®’s new imported Parmigiano Reggiano. This cheese, as well as Stella®'s Grana Padano, have a depth of richness and flavor that will instantly transport consumers to the countryside of northern Italy from the comfort of home.


  • 1 package bacon
  • 1 1/2 cups arborio rice
  • Splash of white wine
  • 4 1/2- 5 cups broth
  • 1 cup Stella Parmesan grated
  • 2 egg yolks
  • 2 eggs
  • Parsley chopped


  • ►Preheat the oven to 400F. Line a baking sheet with a wire rack (or just foil if you don't have one). Bake for 12-17 minutes, until crispy. Let cool, then break into pieces.
  • ►Pour the bacon fat into a large pan (you don't need more than 1/4 cup). Add the arborio rice and cook over medium heat until the rice is golden and toasted. Pour in a splash of white wine, stirring until the wine mostly evaporates away.
  • ►Reduce the head to low and add in 1 cup of broth at a time. Cook it at a low simmer - pouring in another cup of broth only when the previous has absorbed completely.
  • ►Meanwhile, whisk together the egg yolks, eggs and parmesan.
  • ►Once the risotto is fully cooked, turn off the heat and stream in the egg/cheese mixture while stirring constantly to ensure ultimate creaminess. Fold in the bacon crumbles.
  • ►Season to taste and top with extra parmesan cheese, bacon crumbles and chopped parsley.

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