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 (2 1/4 cups)
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
. Sauté until starting to soften but not brown, about 2 minutes. Add
Garlic (1 clove)
and continue to cook for 1 minute, stirring often.
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)
Fresh Parsley (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
and serve immediately.