-
1
Heat the stock in a saucepan and keep it warm at the side of the stove.
-
2
Melt half the butter in a shallow saucepan or casserole, add the onion, bacon and mushrooms with salt and pepper and saute for 5-7 minutes until soft, but not browned.
-
3
Stir in the rice and saute it, stirring constantly, until it absorbs the butter, about 2 minutes.
-
4
Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes.
-
5
Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly.
-
6
When the rice dries again and needs more liquid, add the remaining wine.
-
7
Continue cooking, stirring all the time and adding more stock in batches.
-
8
At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains.
-
9
This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
-
10
Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts.
-
11
Taste and adjust the seasoning.
-
12
Serve the risotto in shallow bowls or on deep plates with a sprinkling of parmesan.
-
13
It is best served at once, though it can be kept warm for a few minutes.
-
14
If necessary, soften it with a little more stock just before serving.
