Bacon & Mushroom Risotto - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
8 slices streaky bacon, chopped
9 ounces chestnut mushrooms, sliced
10 ounces risotto rice
4 cups hot chicken stock
grated parmesan cheese, to serve

Preparation

Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.