Chicken, Bacon and Mushroom Risotto

I think I should be Italian! I seriously love all their food - pasta, risotto, pizza, calzone... We're currently considering going to Rome for October half term but I could come back the size of a house! This is an adaptation of a recipe I found a long time ago on a website. I've cooked it for just about everyone I know and they've all loved it - even my brother who's just the teensiest bit fussy!

Ingredients (serves 4):
4 chicken breasts, diced
8 rashers of smoked bacon, sliced
1 onion, finely chopped
250g sliced mushrooms
300g arborio risotto rice
1 glass white wine
1 litre chicken stock
30g Parmesan cheese

Instructions:
1. Cook the chicken in some fry light until the outside is just white, and add the bacon. Cook until the chicken is completely cooked through and set aside.

2. Add the onion to the pan and cook for 3-4 minutes until soft. Then add the mushrooms and cook for a further 3-4 minutes.

3. Stir the rice through. Cook it for 1 minute until it starts to go transparent. Then add the white wine, and cook until evaporated before stirring through the cooked chicken and bacon.

4. Add the chicken stock a ladle at a time. Make sure that the stock is absorbed before adding any more but do not allow the pan to go dry.

5. Once all the stock has been added, sprinkle the Parmesan over the top and stir it through. Season as required and serve immediately, with a salad.

Note: Always taste the rice about 15 minutes after you first started adding stock. Cook until it is "al dente" - there should be a little bit of resistance when you chew but it shouldn't be rock hard in the center and mushy on the outside.
Also be prepared to add more liquid if required (add hot water) or less stock than is stated in the recipe. It will depend on your risotto.