Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon. Remove the chicken from the oven and turn over; brush the chicken with the remaining honey Fall-off-the-bone chicken, outstanding spice/flavor, and crispy skin?! That chicken didn't stand a chance! For the standard risotto: White onion Risotto rice (like arborio or carnaroli) Dry white wine Chicken stock Parmesan Salt and pepper Chives (garnish).
My entire family loved it and I was able to pat myself on the back for stepping.
The smokiness of the bacon in this recipe marries perfectly with the rich mushroom flavor.
Reviews for: Photos of Tangy Honey Glazed Ham.
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 cook it.
Ingredients of Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon
- Prepare of Honey-Lemon Zest-Parsley-Mozzarella Glaze.
- Prepare 2 Tbsp of Honey.
- Prepare 2 of Lemon(Zests Only).
- It's 1 Tbsp of Dried Parsley.
- It's 1 Slice of Mozzarella.
- It's of Stock Mix.
- You need 250 ml of Water.
- Prepare 1 Tbsp of Light Soy Sauce.
- Prepare 1 Cube of Chicken Stock.
- You need 2 of Lemon (Juice Only).
- You need of Other Ingredients.
- It's 1 of Red Onion(Finely Chopped).
- You need 4 of Medium Sized Chestnut Mushrooms(Finely Chopped).
- Prepare 1 of Scotch Bonnet(Finely Chopped).
- Prepare 1 Tsp of Cayenne Chilli powder.
- Prepare 1 Tsp of Dried Mixed Herbs.
- Prepare 1 Tsp of Garlic Powder.
- It's 1 Dash of Chilli Oil.
- Prepare 1 Tsp of Chilli Flakes.
- It's 1 Tbsp of Butter.
- You need 250 g of Risotto Rice.
- Prepare 4 of Rashes of Back Bacon(chopped).
- You need of Cheese.
- You need 1 Cup of Grated Mozzarella.
- It's 1 Cup of Grated Cheddar Cheese.
- Prepare 2 Tbsp of Parmesan Cheese(grated).
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Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon instructions
- 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..
Seared Scallops with Apple Cider-Balsamic Glaze. With this heat wave, I needed something relatively light for dinner - so off I went to the seafood counter. These lemon blueberry scones are actually pretty easy. First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and fresh These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing!