Risotto with Bacon and Mushrooms

2Tbs olive oil
30g butter
1 large onion, chopped
4 rashers bacon, sliced
2 cups arborio rice
4 cups chicken stock, simmering on the stovetop
1/2 cup white wine
2 cups button mushrooms, sliced
1/2 cup parmesan cheese
chopped parsley
ground black pepper

1. Heat the oil and butter in a heavy based large saucepan or deep frying pan.
2. Add the onion and bacon and cook for about 3 minutes so that onions are transluscent.
3. Stir in the arborio rice and make sure that all grains are coated in the oil/butter.  Continue stirring over a medium heat for about 5 minutes.
4. Add the wine and simmer until all liquid is absorbed.
5. Add one cup of stock and allow it to be absorbed into the rice before adding anymore.  Be sure to keep stirring throughout this process.
6. After adding the first cup of stock, add the mushrooms.
7. Continue adding one cup of stock at a time, waiting for each cup to be absorbed into the rice before continuing.
8. Once all stock has been added, adjust consistency by adding a little more stock or some water if needed.
9. Once all liquid has been absorbed, remove the pan from the heat and add the cheese, parsley and pepper.  Stir through and serve.

Serves 4-6