In a large pan, heat the butter over medium heat.

Add the chopped bacon and cook until crispy.

Remove the bacon from the pan and set aside.

In the same pan with the bacon fat, sauté the minced garlic for about 5 minutes until fragrant.

Add the mixed mushrooms to the pan and cook for 1 minute, stirring constantly.

Stir in the Arborio rice and cook until the grains are coated with the fat and become translucent.

Pour in the white wine and cook until it’s absorbed by the rice.

Add 200ml of beef broth to the rice mixture and bring to a simmer.

Cook uncovered over low heat, stirring occasionally, until the liquid is absorbed.

Continue adding the beef broth, 200ml at a time, stirring frequently and allowing each addition to be absorbed before adding more.

This process should take about 25 minutes in total.

After 15 minutes of cooking, add the thawed peas to the risotto and continue cooking.

Once all the broth has been added and the rice is tender and creamy, stir in the grated Parmesan cheese.

Let it sit for a minute.

Season the risotto with freshly ground black pepper to taste.

Serve the risotto topped with the crispy bacon.