Truffle Carbonara–Style Risotto with Duck Egg Confit
Truffle Carbonara–Style Risotto with Duck Egg Confit
23 Dec 2025
Chef
Ingredients
Carnaroli or arborio rice: 1 cup
Vegetable stock or light chicken stock, kept hot: 4 cups
Shallots: 1 (minced)
Extra virgin olive oil: 2 tbsp plus more for confit
Guanciale: 2 oz. (diced)
Duck egg: 1 (or 2 large chicken eggs)
Parmigiano Reggiano aged 24 months: 1/2 cup (finely grated)
Freshly ground black pepper: to taste
Black truffle paste or fresh black truffle: 1-2 tsp (optional)
Kosher salt: to taste
At the intimate 18-seat Lucciola on New York’s Upper West Side, chef Michele Casadei Massari offers modern interpretations of Italian classics. This truffle carbonara–style risotto delivers familiar flavors with a luxurious, contemporary finish.
How to make Truffle Carbonara–Style Risotto with Duck Egg Confit
01.
Duck Egg Confit (Optional)
- Place the duck egg in a small saucepan and cover halfway with olive oil.
- Cook over the lowest possible heat for 18–20 minutes, ensuring the oil does not bubble.
- Remove from heat and keep the egg resting in the warm oil until ready to serve.
Alternative: Soft-boil chicken eggs for 6 minutes, then peel and reserve.
02.
Cook the Guanciale
- In a wide, heavy-bottomed pan over medium heat, cook the guanciale until crisp and the fat has rendered.
- Remove the guanciale with a slotted spoon and set aside, leaving the fat in the pan.
03.
Build the Risotto Base
- Add the shallot to the rendered guanciale fat and cook until soft and translucent, about 2 minutes.
- Add the rice and toast, stirring constantly, for 1 minute.
04.
Cook the Risotto
- Begin adding the hot stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next.
- Continue until the risotto is creamy and al dente, 16–18 minutes.
05.
Finish Carbonara-Style
- In a bowl, whisk together the egg, Parmigiano Reggiano, and a generous amount of black pepper.
- Remove the risotto from the heat and immediately stir in the egg mixture quickly until glossy and emulsified.
- Fold in the guanciale and truffle paste or fresh truffle, if using.
- Season with salt to taste.
06.
Serve
- Spoon the risotto into warm bowls.
- Top each serving with the duck egg confit or soft-boiled egg, additional Parmigiano Reggiano, black pepper, and fresh truffle shavings if available.
