Heat a large, non-stick saucepan and tip in
the bacon. Fry for a few mins over a medium
heat, until the fat has started to come out of
the bacon. Add the mushrooms, turn up the
heat a little, then fry for another 3-4 mins
until the mushrooms are cooked through and
golden and the bacon is crisp. Tip onto a
heatproof plate and keep warm, either in
a low oven or covered with foil.
In the same pan, heat the oil, then gently
fry the onion for 5 mins or until soft. Add the
garlic and fry for another min, then tip in the
rice. Pour in the stock, stir once and bring to
the boil. Turn down to a gentle simmer and
cook for 10 mins, until almost all of the liquid
has gone. The rice will be a little underdone
at this point. Take off the heat, give it a stir
and cover with a lid (or a big plate). Leave
for 5 mins to finish cooking in its own steam.
Stir most of the cheese through the rice,
then season to taste. Serve in bowls topped
with the bacon and mushrooms and the rest
of the cheese sprinkled over.