Easiest Way to Prepare Delicious Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon

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

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We hope you got benefit from reading it, now let’s go back to spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon recipe. To cook spicy-tangy risotto with lemon zest-parsley-honey glazed mozzarella and crispy back bacon you only need 26 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon:

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

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..

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