Ingredients: 3 shallots, 250 grams risotto rice, 75 ml white wine, 700 ml chicken stock, 75 grams diced bacon, 1 garlic clove, 250 grams chestnut mushrooms,

Bake in hot oil 3 finely chopped shallots with 250 grams risotto rice until the shallots and risotto rice both are glassy. Add 75 ml white wine, stir briefly and gradually 700 ml chicken stock, the risotto rice is cooked in about 25 minutes. Bake 75 grams diced bacon with 1 finely chopped garlic clove until crisp. Add 250 grams sliced chestnut mushrooms until the chestnut mushrooms are tender. Add the risotto and heat a bit more. Enjoy!