Risotto

According to my previous roomies the definition of goulash was anything I cooked .. while that is a bit unfair I do have a tendency towards cooking improvised dinners that start with frying bacon in a large pot and continues by adding ingredients until I have 6 or more servings of .. well, gulasch might be one way to describe it.
This, however, I would call a risotto.

Ingredients:
- 150 g (5 oz) bacon (cut in small pieces)
- 1 large (red) onion (finely chopped)
- 4 cloves garlic (mashed)
- 2 serrano chilis (finely chopped)
- 500 g (1 lb) crimini mushrooms (coarsely chopped)
- 500 mL (2 cups) arborio rice
- 250 mL (1 cup) wild rice
- 500 mL (2 cups) white wine
- 1 L (1 quart) chicken boullion
- 125 mL (1/2 cup) cream
- 125 mL (1/2 cup) grated pecorino
- salt & pepper
- fresh ginger (finely diced)

In a large thick-walled pot fry the bacon, then add the onion, garlic, chili and ginger. After a few minutes add the mushrooms and a few minutes later add all the rice - stir until the rice are well-coated and translucent. Reduce to medium heat and add 1/3 of the wine. With occasional stirring let the liquid reduce, then add more wine, repeat. Using the same technique continue with the chicken boullion in 4 portions of equal volume. When this proces is done, reduce to low heat, add the cream and the cheese, as well as salt and pepper to taste. Stir till well mixed, turn off heat and let sit for a few minutes before serving.

The result is quite dense, so be careful not to serve too much.