Risotto with bacon and mushrooms

Ingredients for 4 servings:

• 3 tbsp olive oil
• 2 small onions, diced
• 5 slices of bacon
• 230 g mushrooms, sliced
• 300 g risotto rice
• 120 ml white wine
• 1,200 ml chicken broth
• 50 g Parmesan
• possibly salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

First, heat 3 tablespoons of oil over medium heat. Then add the onions and sauté for 3-4 minutes. When they are soft and slightly translucent, add the previously chopped bacon and fry until crispy. Next, add the mushrooms and fry for another 2 minutes. Add the rice and sauté for another minute. It is very important to stir continuously until the oil has combined with the rice grains. Stir in the white wine and let everything simmer for 2-3 minutes, stirring occasionally. Now add a little bit of the chicken stock, a little at a time, waiting until the risotto has absorbed most of the liquid. The rice will be cooked after about 25-30 minutes. Once all the chicken stock is in the pot and the risotto is nice and creamy, add the Parmesan cheese and stir in. The risotto with bacon and mushrooms is ready. Season the risotto with salt and pepper if desired.