Name: Crispy Bacon-Chicken Miso Risotto with Thai-Mexican Verde
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 cups chicken broth (or dashi stock); 1 cup arborio rice; 4 strips bacon (chopped); 1 pound chicken breast (cubed for frying); 3 tablespoons white miso paste; 1/2 cup dry white wine; 1 red bell pepper (diced); 1 cup corn kernels; 1 cup green beans (cut into 1-inch pieces); 1 can (14.5 oz) diced tomatoes; 1/2 cup sour cream; 2 tablespoons green curry paste (Thai); 1/4 cup fresh cilantro (chopped); 2 tablespoons lime juice; 3 cloves garlic (minced); 1 tablespoon ginger (minced); 2 tablespoons olive oil; 1 tablespoon butter; 1/2 teaspoon cumin (Indian); 1/4 teaspoon red pepper flakes; Salt and black pepper to taste; 2 tablespoons vegetable oil (for frying chicken); 1/4 cup panko breadcrumbs (for coating)

Crispy Bacon-Chicken Miso Risotto with Thai-Mexican Verde

A bold 11-cuisine fusion dish combining creamy Italian risotto infused with Japanese miso and dashi, topped with crispy American bacon and fried chicken, finished with Thai green curry and Mexican cilantro-lime crema. Fresh Mediterranean vegetables and Indian spices create an unexpectedly harmonious global comfort dish.

60 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty7/10

Sour4/10

Umami8/10

Spicy5/10

🥄 Texture

Creamy, rich risotto with a silky, slightly chewy arborio grain base contrasted by crunchy panko-fried chicken pieces and crisp bacon bits. Vegetables (corn, green beans, diced pepper) add brief pop and bite while the verde sauce contributes a cool, smooth finish.

👃 Aroma

Savory, smoky notes from bacon and browned chicken mingle with the deep ferment/soy character of white miso and a background of garlic and ginger. Fresh herbal-lime top notes from cilantro and the verde sauce, plus a faint curry-heat perfume, round out the aroma.

🍷 Pairs Well With

A bright, acidic white like Sauvignon Blanc or a dry Riesling to cut richness; alternatively a crisp Mexican lager or a sparkling water with lime.

🥗 Side Dishes

Cilantro-lime slaw or a simple cucumber and radish salad for freshness; charred corn salad or grilled vegetables to echo the dish; warm corn tortillas or toasted baguette to scoop up the risotto.

Ingredients(23 items)

12 cups chicken broth (or dashi stock)

21 cup arborio rice

34 strips bacon (chopped)

41 pound chicken breast (cubed for frying)

53 tablespoons white miso paste

61/2 cup dry white wine

71 red bell pepper (diced)

81 cup corn kernels

91 cup green beans (cut into 1-inch pieces)

101 can (14.5 oz) diced tomatoes

111/2 cup sour cream

122 tablespoons green curry paste (Thai)

131/4 cup fresh cilantro (chopped)

142 tablespoons lime juice

153 cloves garlic (minced)

161 tablespoon ginger (minced)

172 tablespoons olive oil

181 tablespoon butter

191/2 teaspoon cumin (Indian)

201/4 teaspoon red pepper flakes

21Salt and black pepper to taste

222 tablespoons vegetable oil (for frying chicken)

231/4 cup panko breadcrumbs (for coating)

Instructions

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chopped bacon until crispy (5-7 minutes), remove and set aside, leaving 1 tablespoon bacon fat in the pan.

In the same pan, cook diced red bell pepper and minced garlic for 2-3 minutes until fragrant. Add minced ginger and cook for another minute.

Add arborio rice to the pan and toast for 2 minutes, stirring constantly, until rice becomes slightly translucent at edges.

Pour in dry white wine and stir until mostly absorbed (about 2 minutes).

In a separate pot, warm chicken broth and dissolve white miso paste into it, stirring until smooth. This creates the Japanese dashi-inspired base.

Add miso broth to the rice one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next (approximately 18-20 minutes total, similar to traditional risotto technique).

While risotto cooks, prepare the fried chicken: coat cubed chicken pieces in panko breadcrumbs mixed with cumin and salt. Heat vegetable oil in a separate skillet over medium-high heat and fry chicken until golden and cooked through (8-10 minutes). Drain on paper towels.

In a small bowl, prepare the Thai-Mexican verde sauce: combine sour cream, green curry paste, lime juice, and fresh cilantro. Mix until smooth.

During the last 5 minutes of risotto cooking, add corn kernels, green beans, diced tomatoes (with juice), and red pepper flakes. Stir well.

When rice is creamy and tender (al dente), finish risotto by stirring in 1 tablespoon butter and reserved crispy bacon. Season with salt and black pepper to taste.

To plate: divide risotto among serving bowls. Top each portion with fried chicken pieces, a generous dollop of Thai-Mexican verde sauce, and fresh cilantro garnish.

Optional garnish: drizzle with extra olive oil and sprinkle with additional crispy bacon bits for Mediterranean-Spanish flavor accent.