How to Make Any-night-of-the-week Spicy-Tangy Risotto with Lemon Zest-Parsley-Honey Glazed Mozzarella and Crispy Back Bacon

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

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