Step 1: Cooking the Bacon

1. Add a small amount of water to a large pan or wok and place it on the stove over medium heat.
2. While the water heats up, cut the bacon into thick strips and add them to the pan. The heat from the water will seal the bacon, creating a crispy exterior while retaining some juiciness inside. No additional olive oil or butter is needed as the bacon fat will naturally grease the pan as it melts.
3. Once the bacon starts sealing, deglaze with half a glass of white wine and continue cooking over medium heat until it turns brown.
4. Remove the cooked bacon from the pan using a slotted spoon and set it aside on a paper towel-lined plate. You can discard half of the bacon fat, but keep some for later use.

Step 2: Cleaning and Cooking the Mushrooms

1. Start by removing the lower part of the mushrooms’ stem and peeling the skin from the cap with a small knife.
2. Lightly rub each mushroom with a damp cloth to remove any remaining soil and dirt.
3. Use a sharp knife to cut the mushrooms into your preferred shape.
4. In the same pan used for bacon, sauté the mushrooms for 2-3 minutes, starting with gentle heat and stirring occasionally to ensure even browning.
5. Set aside

Step 3: Making the Risotto

1. Add half the butter and a drizzle of oil to the pan.
2. Finely chop the onion and sauté it until it turns golden brown. Set it aside on a small plate.
3. Rinse the pan and dry it roughly with a paper towel.
4. Add the rice to the pan and spread it evenly, toasting for about a minute on low heat.
5. Pour a glass of wine over the rice to add acidity and enhance flavor.
6. After the wine is absorbed, gradually add the broth. Start with enough to cover the rice’s surface, wait for absorption, and then add 2 or 3 ladles at a time.
7. Continue this process for about 15 to 20 minutes, tasting the rice to ensure it remains al dente.
8. In the last few minutes of cooking, add the onion, mushrooms, crispy bacon, coarsely chopped chives, and parsley leaves.
9. Once the rice is al dente and has absorbed the remaining broth, remove the pan from the heat.
10. Perform the final step by adding butter and Parmesan cheese to the pan, covering it with a lid, and letting it sit for about 5 minutes to achieve the desired creamy texture.
11. After 5 minutes, give it a final stir, and your Bacon and Mushroom Risotto is ready to be served! Sprinkle with extra Parmesan cheese and fresh chives for added flavor. 
12. Enjoy your comforting fall dish!