Place chicken broth in a small pot and keep warm on the stove over low heat.

Heat 1 Tablespoon of olive oil in a large high sided frying pan. Add the diced chicken along with some salt and pepper to taste.

Fry on a medium high heat until well browned and cooked through - about 6-8 minutes.

Remove the chicken from the pan and set aside into a bowl.

Add the mushrooms to the pan and fry until browned about 5 minutes.

Remove from the pan and add to the bowl with the chicken.

Add the second Tablespoon of oil to the pan.

Fry the bacon lardons until starting to crisp up. This should take 5 minutes.

Add the diced onion to the pan and reduce the heat to medium. Fry until softened - about 5 minutes.

Add the garlic and cook for another minute - stirring constantly.

Add the rice and stir well to combine, cooking another 2 minutes.

Turn the heat back up to high and pour in the wine. Allow it to bubble off for 2 minutes.

Reduce the heat back to medium. Gradually add the hot chicken broth to the rice mixture, about ¾ cups at a time.

After each addition, stir constantly until the liquid has been absorbed.

Continue adding and stirring until nearly all of the broth has been used up.

With the last cupful, add the chicken and mushrooms back in.

The whole process should take about 25-30 minutes. The risotto should be creamy and the rice should be al dente. It’s ok if you need to add a little more broth or water to get the rice to the point of being fully cooked.

Stir through the parmesan cheese and butter.

Season with additional salt and pepper to taste

Garnish with some fresh chopped parsley to serve if desired.