Step 1Heat a large frying pan over high heat and fry the lardons until golden, about
5min. Using a slotted spoon, lift on to
a plate. Turn down the heat to low-medium,
add butter to the pan and fry
the onion for 5min, until softened.
Step 2Stir in the garlic and fry for 1min, then
stir in the rice and cook, stirring, for
1min. Add the wine and bubble until
absorbed. Gradually add the stock
1 ladleful at a time, stirring constantly,
only adding the next ladleful when the
previous one has been absorbed – this
should take about 20min. Remove from
heat, cover and set aside to rest for 5min.
Step 3Meanwhile, in a small bowl whisk the
egg yolks and cream to combine. Mix
into the rested rice, along with the
bacon and Parmesan. Check seasoning.
Divide between 4 bowls and garnish
with parsley, freshly ground black
pepper and Parmesan, if you like. Serve.
Per serving:
What to read next
Calories: 723
Protein: 26g
Total fat: 27g
Saturates: 13g
Carbs: 84g
Total sugars: 2g
Fibre: 3g
Delicious and easy risotto recipes that you'll return to again and again 🧀
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
