Heat the oil in a deep frying pan and
cook the onion and bacon for 5 mins to
soften. Add the mushrooms and cook for
a further 5 mins until they start to release
their juices. Stir in the rice and cook until
all the juices have been absorbed.
Add the stock, a ladleful at a time,
stirring well and waiting for most of the
stock to be absorbed before adding the
next ladleful – it will take about 20 mins
for all the stock to be added. Once the
rice is cooked, season and serve with
the grated Parmesan.