Risotto with parsnips and bacon

This is something a made a while ago, before our trip to the holy grail of meat-lovers (the steaks were every bit as amazing as I had always imagined, juicy and tender, with that faint whiff of the charcoal they use for the grills, a smell that never failed to stir up an appetite in me), it's a very comforting and wintery dish, thus very suitable here as just in time for the first day of spring, it snowed more than it had all winter. (I was not amused, having walked around Buenos Aires in flip-flops and a summer dress just days before.) The crisply fried bacon provides a lovely crunch and counterbalances the parsnips' sweetness which can be a bit too much for me on its own.

Risotto with parsnips and bacon

• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 120g risotto rice
• 1 parsnip, peeled and cut into little cubes
• 1 large glug of white wine
• stock (I can't say how much exactly - quite a lot)
  
• 4 slices of bacon, cut into strips
• 1 tablespoon flat-leafed parsley, chopped
  
• salt and pepper to taste

Heat the olive oil in a large saucepan. Add the onion and fry over low heat until soft. Add the rice and the parsnip and fry until the rice is translucent. Turn up the heat, then add the white wine and let it evaporate. Add a laddle of stock and cook the rice over gentle heat, stirring frequently (I don't stir all the time and I think my risottos turn out just fine) until all of the liquid has been absorbed. Continue this process with more stock until the rice is done. Add the parsley, cover the pan and let the risotto stand for five minutes. Fry the bacon in a dry frying pan until crisp. Let drain on kitchen paper and stir most of it into the rice. Serve the risotto in deep plates with the rest of the bacon on top.