Mushroom and cheese risotto

• 4 lean bacon rashers
• 1 medium-sized onion
• 2 oz (50

Trim away rinds and chop bacon rashers. Peel and finely chop the onion. Melt half the butter in a saucepan over low heat, add the bacon and onion and fry for about 5 minutes until onion is soft but not brown. Stir in the rice and mix well. Add the hot stock and bring to the boil, stirring all the time. Lower the heat, cover with the pan lid and simmer gently for 20 minutes. As the rice cooks it