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