Creamy Bacon and Mushroom Risotto

Heat oil in a deep frying pan and cook onion for 4–5 minutes to soften. Stir in bacon and cook for 3 more minutes. Add garlic and mushrooms, and cook for 5 more minutes until they start to release their juices.

Stir in rice and cook until it absorbs the juice. Add wine and give it about 2–3 minutes to reduce.

Add warm stock, a ladleful at a time, stirring well, and wait until most of it is absorbed before adding the next ladleful. It will take about 15–17 minutes to add all the stock.

Once rice is cooked, stir in grated Parmesan. Garnish with fresh chopped herbs and serve immediately!