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METHOD

1 . Slice the mushrooms , dice the bacon and the onion .

2 . Add the onion and butter to a non-stick pan and sauté until the onion becomes translucent .

3 . Add the bacon and the mushrooms and saute for three to five minutes or until the mushrooms have reduced in size , then add the peas and cook for another minute .

4 . Add the dry rice to the pan and stir through .

5 . Add the dry white wine and cook on medium heat until the wine has evaporated .

6 . Add the chicken stock , one cup at a time . Add the next cup of stock when you see that the rice has absorbed the liquid .

7 . Continue to stir gently to avoid the risotto sticking to the bottom of the pan .

8 . Add salt and pepper to taste .

9 . Stir through a generous handful of Parmesan cheese .

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