Mushroom and Bacon Risotto

2 tbsps olive oil 1 onion chopped 115 grams portobello mushrooms chopped 225 grams risotto rice 600 ml hot chicken stock 6 slices bacon 1/2 cup white wine 25 gram fresh grated parmesan cheese

Chop bacon and fry til crisp and set aside to drain. Heat the oil in heavy based pan and cook til the onion soft. Add the mushroom and cook another 4 mins. Add the risotto rice and stir well to coat the grains in the oil. Add the white wine and let boil til gone. Add the hot chicken broth a little at a time til rice tender. When completely cooked add the bacon and parmesan. Pepper to taste

Comfort food....yummmmm