Risotto with Bacon and Mushrooms

This was the first risotto I've ever made, and I guess trying the recipe on the packet can actually be a good start. Feel free to substitute ingredients when you've got a feel of getting the consistency right.

2 tablespoons olive oil

30g butter

1 teaspoon minced garlic

1 large onion, chopped

4 rashers rindless bacon, sliced

2 cups arborio rice

4 cups chicken stock, simmered

1/4 cup white wine

2 cups button mushrooms, sliced

1/3 cup grated Parmesan cheese

Chopped parsley

Ground black pepper

Heat olive oil and butter in a large heavy based saucepan. Add garlic, onion and bacon and cook for 3 minutes. Stir in arborio rice and cook over a medium heat for 5 minutes or until rice slightly colours, stirring frequently. Add wine and simmer to absorb the liquid, stirring constantly. Begin adding stock, a cup at a time, allowing each addition to be absorbed and stirring well between each addition. After the first cup of stock, add mushrooms. Adjust consistency with each extra water or stock, if necessary. When all stock has been absorbed, remove pan from heat. Stir in cheese, parsley and pepper. Serves 4.