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

Steps Making Recipes Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon using 26 ingredients and 4 steps

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

You can cook Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon using 26 ingredients and 4 steps. Here is how you achieve that.

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

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

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

  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..

Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon - Thank you and good luck