Instructions: Into a 4-quart pot, melt butter into the olive oil. Add chopped onions and garlic: saute until both are a very light gold color (dont let them brown!). Add chopped bacon strips and mushrooms; cook until mushrooms are tender. Add rice; stir until the rice is coated. Add a couple of ladles of chicken broth (which is being kept hot in another saucepan). Stir frequently while cooking; cook until broth is absorbed. Continue to add a couple ladles of broth at a time, cooking off the broth each time before adding more. Continue this process until rice is tender and is the consistency of a thick rice pudding (make sure the rice doesnt stick to the pan!). Add saffron, wine, plenty of Parmesan cheese, a sprinkle of nutmeg and salt and pepper, to taste. Ready to serve as a main dish or as a side dish with fish or meat.

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