4 slices bacon, chopped
½ cup chopped onion
1 teaspoon minced garlic
1 cup chopped mushrooms
2 cups arborio rice
6 cups chicken broth
2 cups broccoli florets, blanched
1½ cups shredded sharp Cheddar cheese
1. In a Dutch oven, cook bacon over medium-high heat until crispy. Remove bacon, and drain on paper towels. Drain rendered bacon fat, reserving 3 tablespoons in Dutch oven.

2. Heat bacon fat over medium-high heat. Add onion and garlic. Cook until onion begins to soften, 2 to 3 minutes. Add mushrooms to onion mixture. Cook, stirring frequently, until mushrooms begin to soften, 3 to 4 minutes.

3. Add rice to mushroom mixture. Cook until rice is coated with bacon fat, 1 to 2 minutes. Add broth to rice mixture, stirring well. Cover Dutch oven, and bring to a boil. Reduce heat to medium. Simmer until rice is done, approximately 20 minutes. (If any liquid remains in Dutch oven, remove cover, and cook, stirring often, until liquid is reduced.)

4. Stir broccoli and cheese into rice. Sprinkle with cooked bacon. Serve immediately.