In a pan, heat the olive oil and the butter and add the white onion and spring onions. Cook until soft without colouring. Add the chopped chorizo and cook for 2 minutes, then add the risotto rice. Cook for a further 2 minutes ensuring all the rice is coated in the oils.
Add the white wine and continue to stir until the wine has been absorbed then add a ladle of the hot stock. Reduce the heat to a simmer. Keep stirring allowing each ladle of stock to be absorbed before adding the next.
Once all the stock has been used, stir in the mascarpone and parmesan, then mix in the frozen peas. Remove from the heat and cover with a lid for 2 minutes.
Meanwhile grill the Richard Woodall bacon until crisp and place 2 rashers on top of each serving of risotto.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.