Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon. It is one of my favorites. For mine, I will make it a bit unique. 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 recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon using 26 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon:
- Make ready Honey-Lemon Zest-Parsley-Mozzarella Glaze
- Get 2 Tbsp Honey
- Take 2 Lemon(Zests Only)
- Take 1 Tbsp Dried Parsley
- Get 1 Slice Mozzarella
- Make ready Stock Mix
- Prepare 250 ml Water
- Take 1 Tbsp Light Soy Sauce
- Get 1 Cube Chicken Stock
- Take 2 Lemon (Juice Only)
- Get Other Ingredients
- Prepare 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
- Make ready 1 Tsp Dried Mixed Herbs
- Make ready 1 Tsp Garlic Powder
- Prepare 1 Dash Chilli Oil
- Prepare 1 Tsp Chilli Flakes
- Get 1 Tbsp Butter
- Make ready 250 g Risotto Rice
- Get 4 Rashes of Back Bacon(chopped)
- Take Cheese
- Make ready 1 Cup Grated Mozzarella
- Take 1 Cup Grated Cheddar Cheese
- Make ready 2 Tbsp Parmesan Cheese(grated)
Steps 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.
So that’s going to wrap this up for this exceptional food spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
