1 small onion
1 clove of garlic
50 g of Margarine
50 g of bacon in thin strips
200 g of mushrooms *
200 g of risotto **
0.5 dl of good white wine
6 dl of chicken stock (or water)
50 g of Parmesan cheese
* Boleto are the most suitable for being fleshy and tasty
** Italian short grain rice.
Finely chop the onion and garlic clove and sauté it in half of margarine.
Let it brown slightly and add obacon in thin strips. Wash and chop the mushrooms and add them to the sauté. Let it sauté.
Add the risotto, wrap and drizzle with the white wine. Let it evaporate a little, stirring, over a low heat. Add the chicken broth, or the water, little by little, as needed, stirring constantly, in an 8-inch motion.
Season with salt and, when the rice is "al dente", add the Parmesan cheese, grated at the moment. Let it stir, stirring constantly.
Remove from heat and add the remaining margarine. Continue to stir, always with the same movement in 8 and season with pepper, freshly ground.