Heat a large pot or deep skillet over medium-high heat and add olive oil. Cook bacon until crisp, about 4–5 minutes. Remove bacon and set aside, leaving fat in the pot.

Add chicken thigh fillets to the pot, stirring occasionally for 5–7 minutes until golden brown and cooked through. Transfer chicken to the bowl with bacon.

Sauté clean, sliced mushrooms in the pot for 4–5 minutes until golden and tender. Return chicken to the pot and combine.

Lower heat to medium, add unsalted butter, minced garlic, and finely diced onion. Sauté for 3 minutes until soft and aromatic.

Sprinkle in Arborio risotto rice and stir for 1 minute until lightly toasted.

Pour in white wine and cook for about 2 minutes until most alcohol evaporates. Substitute with chicken broth if desired.

Reduce heat to medium-low, add 3 cups of warm chicken broth, stirring occasionally. Let absorb for 15–20 minutes.

Taste risotto for firmness after 15 minutes. If needed, slowly add remaining broth until rice is al dente and creamy.

Fold in sautéed chicken and mushrooms and cook for another 2–3 minutes until heated through.

Stir in an extra tablespoon of unsalted butter and freshly grated Parmesan cheese until creamy.

Serve immediately, garnished with crispy bacon and fresh parsley.