Slice mushrooms, a large onion, and bacon and put them aside.

Warm up the pan to medium heat and place the bacon in so it can cook until it is nice and crispy.

Once it is crispy, remove it and let the bacon drain on a paper towel. Remove most of the fat but leave a little in the pan.

Place a little olive oil in the pan along with some of the bacon fat and sautee chopped onion.

Remove the onions to a plate and add butter and olive oil and saute the mushrooms.

Once that is done, place the onions back into the pan along with the bacon and mix together. Rinse risotto in cold water, then place it into the pan.

Mix it around with a spoon and then I flatten it down with the back of the spoon. Lower heat of stove at this time.

Use hot water and mix broth cubes of mix, I use what I am able to disolve.

Pour 1 cup of chicken broth over the onion mushroom bacon risotto and let it cook for about 3-4 minutes on medium-high heat until it is completely absorbed.

Repeat the process and mix it up to make sure it is not sticking at the bottom, then flatten it down with the back of the spoon again and repeat with 1 cup of broth again. Lower the heat if needed. Repeat process until the broth is done.

If the rice is not fully cooked add a little water at a time to cook the rice al dente.

Once the rice is cooked, add grated parmesan, half and half, and fresh chopped herbs and mix to get that creamy texture.

To serve, place in a bowl and top with shaved parmesan sprinkled with extra virgin olive oil and fresh herbs. Enjoy!