Risotto carbonara (Italian)

We're all carbonara fans here, right? So why not have a risotto in the lovely creamy smoky carbonara style? Of course, risotto is by default a rich and creamy and delicious dish, but a little extra  love never hurt anyone, right? Yes, that's what we thought too. No reason whatsoever why we shouldn't. So here it is ladies and gentlemen. The epitome of risotto creaminess: the risotto carbonara.
Idea adapted from here. 

Last year: My mum's pumpkin pie (with puff pastry). 



Ingredients (serves 4):

• 250 g risotto rice (arborio preferably or other round-grained rice)
• 30 ml olive oil
• 1 yellow onion
• 3-4 garlic cloves
• 150 ml white wine
• 800 ml soup stock (vegetable or chicken)
• 1 thick slice butter
• 50 g grated Parmesan cheese
• 75 g bacon cubes
• 1 egg
• 50 ml liquid cream (30 % fat)

Heat the olive oil in a large and deep pan. Fry the chopped garlic and onion in it on low heat, until deep golden.

When the garlic and onion are done, remove them from the pan, leaving the oil in. Put the rice in it and start frying it:

Continue until the rice gets golden and translucent, a few minutes.

Then pour the wine, previously warmed up, in two additions, stirring until completely absorbed. After the wine continue with the soup in three additions until absorbed.
Meanwhile mix the cream with the egg and Parmesan:

Keep the egg mix nearby. When the risotto has absorbed all the soup stock, add onion-garlic mix back in the pan and also add the bacon cubes and mix them, frying, for 1-2 minutes until you can smell the smokiness. Remove pan from the heat and add the butter:

Mix fast to melt it, not allowing the rice to lose warmth. Pour the egg mix in it, mixing well:

The hotness of the rice should cook the egg making it coat everything in a creamy layer. Mix well and let it rest for 5 minutes. Then transfer to serving plates/bowls and dig in! :)