Winter green risotto with crunchy bacon

Heat a knob of butter and 1tsp olive oil in a deep pan and gently fry the sliced shallots for 5 minutes, until soft. Add the risotto rice and cook for a few minutes. Add the white wine and stir until absorbed.

Gradually add the chicken stock, a ladleful at a time, stirring until absorbed, before adding another. Meanwhile, heat 1 tsp olive oil in a frying pan and fry the streaky bacon until just crisp. Add the winter greens and stir-fry for 5 minutes, until wilted. When the ristotto is al dente, stir in the bacon, greens and grated cheese, and season.