Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon
Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon

Hey everyone, it is Brad, welcome to my recipe site. 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. One of my favorites food recipes. This time, I am going to make it a 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 foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon is something which I’ve loved my whole life. They’re nice and they look wonderful.

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. Meanwhile cook bacon in a drizzle of chilli oil till crispy.

To begin with this particular 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 can achieve that.

The ingredients needed to make Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon:
  1. Prepare Honey-Lemon Zest-Parsley-Mozzarella Glaze
  2. Get 2 Tbsp Honey
  3. Take 2 Lemon(Zests Only)
  4. Make ready 1 Tbsp Dried Parsley
  5. Make ready 1 Slice Mozzarella
  6. Prepare Stock Mix
  7. Take 250 ml Water
  8. Get 1 Tbsp Light Soy Sauce
  9. Get 1 Cube Chicken Stock
  10. Prepare 2 Lemon (Juice Only)
  11. Take Other Ingredients
  12. Get 1 Red Onion(Finely Chopped)
  13. Take 4 Medium Sized Chestnut Mushrooms(Finely Chopped)
  14. Make ready 1 Scotch Bonnet(Finely Chopped)
  15. Prepare 1 Tsp Cayenne Chilli powder
  16. Prepare 1 Tsp Dried Mixed Herbs
  17. Get 1 Tsp Garlic Powder
  18. Make ready 1 Dash Chilli Oil
  19. Make ready 1 Tsp Chilli Flakes
  20. Get 1 Tbsp Butter
  21. Prepare 250 g Risotto Rice
  22. Make ready 4 Rashes of Back Bacon(chopped)
  23. Get Cheese
  24. Prepare 1 Cup Grated Mozzarella
  25. Make ready 1 Cup Grated Cheddar Cheese
  26. Get 2 Tbsp Parmesan Cheese(grated)

When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt to taste. Serve with more grated parmesan if you wish, check the seasoning. This is the coming together of three beautiful ingredients - mozzarella, basil and courgette - to make a cheesy, scrumptious risotto. White wine gives a beautiful depth of flavour, but don't worry if you haven't got any, swap in the same amount of extra stock instead - it will still taste fantastic.

Instructions to make Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon:
  1. 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.
  2. 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.
  3. 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
  4. 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.

Pour in the reserved water and stock, and stir well. Risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook it, though, or it will be stodgy. The addition of crispy bacon, crumbled goat's cheese and a zesty pesto made with watercress,. Baked butternut squash and sage risotto.

So that is going to wrap it up with this exceptional food spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in 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!