Method

• 1.
  Place the olive oil in a saucepan or deep frypan over medium heat.
• 2.
  Add the chopped onion, bacon strips and sliced mushrooms and cook, stirring, for 4 minutes or until the onion has softened.

• 3.
  Add rice and cook for a further 2 minutes, stirring until the rice is well-coated and glossy. Add 1/2 cup (125ml) of the hot chicken stock and stir until absorbed.
• 4.
  Add remaining stock and stir until absorbed and the rice is just tender (if the rice is not tender enough, add a little more stock and stir until absorbed). Stir in the grated parmesan and the light sour cream. Serve in bowls and sprinkle with parsley and extra shaved parmesan.