Cook bacon - Heat 1 tsp oil in a pot or skillet (Note 2) over high heat. Add bacon and cook until golden. Transfer to small microwave-proof bowl.

Cook chicken - Leave about 1 tbsp bacon fat in pot - discard excess (if you're short on bacon fat, add a bit of oil). Add chicken* and cook until browned and cooked through. Transfer to separate bowl.

Cook mushrooms - Add mushrooms* and cook until light golden. Add to bowl with chicken.

Sauté onion - Turn heat down to medium and return pot to the stove. Add butter, and melt. Add garlic and onion. Sauté for 3 minutes or until softened.

Toast rice - Turn heat up to high, add rice and stir until the grains become partially translucent - no longer than 1 minute. (Note 3)

Deglaze with wine - Add wine and cook, scraping the bottom of the pot (to get any brown bits), until the alcohol smell evaporates ~ 2 minutes.

Cook risotto rice - Turn heat down to medium low. Add about 3 cups of stock. Then leave it, uncovered, stirring just once or twice, until most of the liquid has been absorbed.

Finish cooking rice - Check firmness of rice and add 1/2 cup of stock at a time, stirring in between until absorbed, until the rice is cooked to your taste. (Note 4)

Add chicken and mushrooms back into the risotto towards the end, just to heat through.

Correct consistency - Right at the end when the risotto is ready, add a splash of chicken broth to make the risotto to make it slightly soupy, then take it off the stove.

Finish with butter and parmesan (KEY STEP) - Add butter (the more the better!) and parmesan, then stir vigorously (activates the starch and makes it super creamy). The excess liquid will evaporate quickly, so add more if you want a soupier risotto, like what you get at posh restaurants.

Serve IMMEDIATELY!! (Note5) Garnish with reheated bacon, and extra parmesan and parsley if desired.