Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon. It is one of my favorites. For mine, 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 popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to 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 cook 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
- Get 2 Lemon(Zests Only)
- Make ready 1 Tbsp Dried Parsley
- Get 1 Slice Mozzarella
- Prepare Stock Mix
- Get 250 ml Water
- Make ready 1 Tbsp Light Soy Sauce
- Make ready 1 Cube Chicken Stock
- Prepare 2 Lemon (Juice Only)
- Prepare Other Ingredients
- Make ready 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
- Take 1 Tsp Dried Mixed Herbs
- Prepare 1 Tsp Garlic Powder
- Take 1 Dash Chilli Oil
- Get 1 Tsp Chilli Flakes
- Make ready 1 Tbsp Butter
- Take 250 g Risotto Rice
- Get 4 Rashes of Back Bacon(chopped)
- Make ready Cheese
- Get 1 Cup Grated Mozzarella
- Take 1 Cup Grated Cheddar Cheese
- Get 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 exceptional food spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
