Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon using 26 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon:
- Get Honey-Lemon Zest-Parsley-Mozzarella Glaze
- Take 2 Tbsp Honey
- Take 2 Lemon(Zests Only)
- Take 1 Tbsp Dried Parsley
- Prepare 1 Slice Mozzarella
- Take Stock Mix
- Take 250 ml Water
- Get 1 Tbsp Light Soy Sauce
- Make ready 1 Cube Chicken Stock
- Prepare 2 Lemon (Juice Only)
- Get Other Ingredients
- Get 1 Red Onion(Finely Chopped)
- Take 4 Medium Sized Chestnut Mushrooms(Finely Chopped)
- Take 1 Scotch Bonnet(Finely Chopped)
- Take 1 Tsp Cayenne Chilli powder
- Get 1 Tsp Dried Mixed Herbs
- Take 1 Tsp Garlic Powder
- Prepare 1 Dash Chilli Oil
- Make ready 1 Tsp Chilli Flakes
- Make ready 1 Tbsp Butter
- Make ready 250 g Risotto Rice
- Prepare 4 Rashes of Back Bacon(chopped)
- Get Cheese
- Get 1 Cup Grated Mozzarella
- Make ready 1 Cup Grated Cheddar Cheese
- Prepare 2 Tbsp Parmesan Cheese(grated)
Instructions to make Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon:
- Prep all ingredients: - Stock Mix: - Dissolve the chicken stock cube in the lemon juice and add boiled water and light soy sauce; mix in completely. - - Glaze Prep: - Mix together honey, lemon zests and parsley. Note: Paste-like consistency. Add more honey if desired.
- Shallow fry the prepped vegetables for 3- 5 mins in a dash of chilli oil on medium high heat. Add the risotto rice and 2/3 of the butter and simmer for 5 mins till the rice is coated. Add cayenne chilli powder, mixed herbs and garlic powder. Cook for a minute and slowly add the stock till ratio level of a finger above the rice is achieved. Cook for 10 mins on medium heat, stirring occasionally. Add more stock if desired. Meanwhile cook bacon in a drizzle of chilli oil till crispy.
- At the 10minutes mark, reduce the heat and add the cheddar cheese and chilli flakes. Once mixed in, remove from heat and add the remaining butter, hard cheese and grated Mozzarella and mix in completely. Season
- Serving Suggestion: place the risotto in the center of the bowl. Spread rockets leaves round the risotto. Place mozzarella slice on top. Add the honey-lemon zest-parsley mixture onto the mozzarella and glaze with a blow torch till it is a little bit browned. Be careful not to burn the mozzarella. Sprinkle the crispy bacon.
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