Chicken Mushroom Risotto

2 tbsp olive oil; 1 onion, chopped; 115g mushrooms, quartered; 225g risotto rice such as arborio; 600ml hot chicken stock; 6 rashers smoked back bacon; 25g freshly grated parmesan.

Heat the oil in a large heavy-based pan and cook the onion until soft. Add the mushrooms and continue to cook for a further 3-4 minutes. Add the risotto rice and stir well to coat the grains in the oil. Add about 150ml of the hot stock, stir well until the liquid as been absorbed. Add another 150ml and repeat the process until all the stock has been absorbed by the rice. Meanwhile grill the bacon and cut into pieces. Add the bacon and parmesan to the rice and stir through.

I love the flavor, and a perfect comfort food.