Heat a large deep skillet over medium heat until smoking. Add the bacon and sauté until crispy. Remove the bacon with a slotted spoon and transfer to a plate lined with a paper towel. Set aside to drain.
4 strips thick-cut bacon
When the bacon hits the pan, pour the stock into a large pot and bring it to a boil. Add the Parmigiano Reggiano rind to the stock and reduce it to a simmer. Let simmer for the duration of the recipe.
6 cups chicken or vegetable stock, 1 Parmigiano Reggiano rind
Pour off all but 2-3 tablespoons of the bacon fat and return the skillet to the heat. Add the garlic and fry until golden on both sides. Transfer to a small plate and set aside with the bacon.
1 clove garlic
Add the oyster mushrooms to the pan and sauté until softened, about 5 minutes. Season with salt and pepper before removing from the pan. Transfer to the same plate as the bacon.
200g (7oz) oyster mushrooms
Pour the onion into the skillet and add a pinch of salt. Sauté until just softened. Add the rice and toss to coat. Toast the rice until it starts to crackle and gives off a nutty aroma, about two minutes. Pour in the wine and stir until fully absorbed.
1 yellow onion, 1½ cups arborio rice, ½ cup dry white wine
Add a few ladles of the stock to the rice. Let simmer, stirring occasionally, until the stock is absorbed.** Repeat until all the stock is integrated.
Once the stock is integrated and the rice is creamy and tender, add the cheeses and stir until they melt. Return the mushrooms and bacon to the skillet, reserving a little of the bacon for garnishing. Stir to combine. Taste and season with salt accordingly. ***
¾ cup Parmigiano Reggiano, ¾ cup Pecorino
Spoon the risotto into four bowls and top each with an egg yolk. Garnish with garlic chips, the reserved bacon, and the parsley. Serve immediately and encourage your guests to quickly stir their yolk into their rice.
4 egg yolks, 2 tbsp flat leaf parsley