Heat the oil and butter together, fry the onions until translucent.
Add the bacon, garlic and mustard, fry until the bacon is cooked.
Add the rice, and stir until it has absorbed the butter and oil and looks glossy.
Add the wine and mustard, and stir until the liquid has been absorbed.
Add the stock, ladle by ladle, stirring all the while, until the rice is cooked al dente, and the liquid is absorbed.
Stir in a couple of handfuls of parmesan cheese.
Serve sprinkled with a little extra cheese.
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