Mushroom Bacon Risotto

In a large skillet fry Bacon (4 oz) over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel-lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop

Using the same skillet, increase heat to medium-high and add 1 tablespoon of bacon fat. Add the sliced Mushrooms (8 oz) and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.

In same skillet over medium heat add 1 tablespoon of bacon fat and Shallot (1) . Sauté until starting to soften but not brown, about 2 minutes. Add Garlic (1 clove) and continue to cook for 1 minute, stirring often.

Stir in Arborio Rice (1 cup) and continue to sauté and stir until rice is coated, about 1 minute. Add White Wine (1/4 cup) , stirring to combine and scraping up any bits stuck to the pan. Allow wine to be mostly absorbed, about 1 minute.

Adjust temperature to medium and add 1/2 cup of Chicken Broth (3 1/2 cups) stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.

When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing.

When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, Parmesan Cheese (1/3 cup) , Unsalted Butter (2 Tbsp) , and Fresh Parsley (1 Tbsp) .

Season with Salt and Pepper (to taste) and serve immediately.