Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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 foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. 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 cook that.
The ingredients needed to make Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon:
- Take Honey-Lemon Zest-Parsley-Mozzarella Glaze
- Make ready 2 Tbsp Honey
- Get 2 Lemon(Zests Only)
- Prepare 1 Tbsp Dried Parsley
- Take 1 Slice Mozzarella
- Prepare Stock Mix
- Prepare 250 ml Water
- Get 1 Tbsp Light Soy Sauce
- Take 1 Cube Chicken Stock
- Prepare 2 Lemon (Juice Only)
- Prepare Other Ingredients
- Take 1 Red Onion(Finely Chopped)
- Take 4 Medium Sized Chestnut Mushrooms(Finely Chopped)
- Prepare 1 Scotch Bonnet(Finely Chopped)
- Make ready 1 Tsp Cayenne Chilli powder
- Get 1 Tsp Dried Mixed Herbs
- Make ready 1 Tsp Garlic Powder
- Get 1 Dash Chilli Oil
- Get 1 Tsp Chilli Flakes
- Get 1 Tbsp Butter
- Get 250 g Risotto Rice
- Get 4 Rashes of Back Bacon(chopped)
- Get Cheese
- Get 1 Cup Grated Mozzarella
- Prepare 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.
So that’s going to wrap this up for this special food spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
