Add the Arborio rice and cook until the rice starts to turn translucent, about 1 to 2 minutes.
Add the dry white wine and cook, stirring occasionally to make sure the vegetables don’t brown, until the rice absorbs the liquid, about 2 to 3 minutes (it will absorb the liquid pretty fast). Add 4 cups of chicken stock and bring the liquid to a boil, then reduce heat to low so the liquid barely simmering. Cover and let sit for 15 minutes.
Bacon, Asparagus and Mushroom Risotto https://www.eatthelove.com/asparagus-bacon-mushroom-risotto/