Chanterelle Mushroom Risotto

By Sunset
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4 ounces bacon, diced

2 tablespoons olive oil

1 onion (8 oz.) peeled, halved lengthwise, and thinly sliced

1 tablespoon minced garlic

1/4 teaspoon each salt and pepper

1 bunch (10 to 12 oz.) red chard

2 cups arborio (short-grain white) rice

1 cup dry white wine

About 6 cups fat-skimmed chicken broth

1/4 cup shredded parmesan cheese

2 tablespoons butter

Roasted chanterelle mushrooms (see notes)

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