Ingredients

50g butter
250g pound mushrooms, cut into thin slices
350g pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
13 DL canned low-sodium chicken broth or homemade stock, more if needed
1 tablespoon cooking oil
1 DL chopped onion
2 large og 3 medium cloves of Garlic
3 DL arborio rice
100g of dized bacon
1 tsp of Turmech
1 DL dry white wine
1 DL grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley

Method

1. In a large pot, heat the butter over moderate heat. Add the garlic and the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes.
2. Add turmech and fry briefly
3. Add bacon and fry for a couple of minutes
4. Add the chicken, 1/4 of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Put mixture aside
5. In a medium saucepan, bring the broth to a simmer. Add juices from chicken mix to broth
6. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
7. Add the rice and stir until it begins to turn opaque, about 2 minutes.
8. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed.
9. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
10. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.