Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon.
Hey everyone, I hope you are having an incredible 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. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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To get started with this particular recipe, we must 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.
Composition - Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon:
- Need - Honey-Lemon Zest-Parsley-Mozzarella Glaze.
- Prepare 2 Tbsp of Honey.
- Give 2 for Lemon(Zests Only).
- Provide 1 Tbsp - Dried Parsley.
- Provide 1 Slice of Mozzarella.
- Give of Stock Mix.
- You need 250 ml - Water.
- You need 1 Tbsp Light Soy Sauce.
- Give 1 Cube Chicken Stock.
- Provide 2 for Lemon (Juice Only).
- You need of Other Ingredients.
- You need 1 for Red Onion(Finely Chopped).
- Need 4 of Medium Sized Chestnut Mushrooms(Finely Chopped).
- Prepare 1 of Scotch Bonnet(Finely Chopped).
- Prepare 1 Tsp Cayenne Chilli powder.
- Give 1 Tsp for Dried Mixed Herbs.
- Prepare 1 Tsp Garlic Powder.
- Need 1 Dash of Chilli Oil.
- Need 1 Tsp of Chilli Flakes.
- Require 1 Tbsp - Butter.
- You need 250 g - Risotto Rice.
- Prepare 4 for Rashes of Back Bacon(chopped).
- Provide - Cheese.
- You need 1 Cup for Grated Mozzarella.
- Prepare 1 Cup of Grated Cheddar Cheese.
- Require 2 Tbsp Parmesan Cheese(grated).
Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon how to cook:
- 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 with this exceptional food spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon recipe. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
