Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going 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. This time, I’m gonna 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 popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon is something which I have loved my whole life.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon:
- Prepare Honey-Lemon Zest-Parsley-Mozzarella Glaze
- Prepare 2 Tbsp Honey
- Make ready 2 Lemon(Zests Only)
- Prepare 1 Tbsp Dried Parsley
- Get 1 Slice Mozzarella
- Take Stock Mix
- Get 250 ml Water
- Take 1 Tbsp Light Soy Sauce
- Take 1 Cube Chicken Stock
- Take 2 Lemon (Juice Only)
- Get Other Ingredients
- Take 1 Red Onion(Finely Chopped)
- Prepare 4 Medium Sized Chestnut Mushrooms(Finely Chopped)
- Take 1 Scotch Bonnet(Finely Chopped)
- Prepare 1 Tsp Cayenne Chilli powder
- Prepare 1 Tsp Dried Mixed Herbs
- Prepare 1 Tsp Garlic Powder
- Make ready 1 Dash Chilli Oil
- Get 1 Tsp Chilli Flakes
- Take 1 Tbsp Butter
- Make ready 250 g Risotto Rice
- Get 4 Rashes of Back Bacon(chopped)
- Prepare Cheese
- Take 1 Cup Grated Mozzarella
- Take 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. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
