Winter green risotto with crunchy bacon

Method

1. Heat a knob of butter and 1 tbsp olive oil in a deep pan and gently fry 2 large shallots, finely sliced, for 5 minutes, until soft.
2. Add 350g risotto rice and cook for a few minutes. Add 250ml white wine and stir until absorbed. Gradually add 750ml-1 litre hot chicken stock, a ladleful at a time, stirring until absorbed, before adding another.
3. Meanwhile, heat 1 tbsp olive oil in a frying pan and fry 150g streaky bacon, sliced, until just crisp. Add 200g winter greens, shredded, and stir-fry for 5 minutes, until wilted.
4. When the risotto is al dente, stir in the bacon and greens, 35g Parmesan or Grana Padano, grated, and season.