Bacon & Mushroom Risotto

Directions

1. Heat oil in a Crumble Shallow Dutch Oven.
2. Add bacon and stir until crisp.
3. Remove bacon and add mushrooms and onion, cooking until soft and slightly translucent.
4. Add rice and cook for one minute, stirring constantly so the oil coats the grains.
5. Stir in one cup of stock and allow to simmer for 5 minutes.
6. Once the rice absorbs the liquid, continue to add cups of broth until al dente.
7. Stir in parmesan and bacon.