Don’t add the onions until the bacon is starting to crisp up. Cook over a low heat so they soften without colouring too much.
When you add the mushrooms turn the heat up a little.
The rice just needs to be toasted for a couple of minutes until it starts to look clear.
When you add the wine pour it in in one go and let it bubble away and reduce down quickly.
Add the stock in about four additions, each time letting it absorb into the rice over about a 20 min period.
Once you’ve added the Parmesan and parsley leave the risotto to rest for about five minutes, off the heat, with the lid on then stir one final time.
We used pre-cut bacon lardons but you could chop up smoked bacon rashers if you prefer.
Serve with a little extra Parmesan if you like, grated over at the last minute.