Reconstitute the dried mushrooms by soaking in the chicken stock for 15 minutes. Remove from the liquid and chop into small pieces.

Finely chop the bacon by hand or using a food processor. In a small pan, add the bacon pieces and cook on low heat (no oil required as the bacon has plenty of fat) till the bacon has browned well but not burnt. Drain the fat using a strainer to get crispy bacon crumbs.

In a large saucepan, heat half of the butter and olive oil; add the onions and sauté till soft.

Then add the mushrooms and cook for another minute or two.

Next add the rice and cook for about 2 minutes, stirring frequently. When the rice gets a little toasty and begins to make a crackling sound, reduce the heat and add the white wine.

Cook, while stirring continuously till almost all the wine has been absorbed.

Next add one cup of broth and cook (stirring continuously) till the rice has absorbed the liquid. Add another 2 cups of broth and continue to cook. Repeat, adding 1-2 cups of broth and cooking till the rice has reached the al-dente stage.

Then add the remaining butter and season with salt and pepper. Mix well to combine.

Serve warm with grated parmesan, bacon crumbs and parsley