Cheese and miso are both fermented food. So they really match well!
・ 320 g rice
・ some olive oil
・ 1/2 onion (chopped)
・ 700 ml chicken stock
・ 80 g bacon (sliced and cut to 5mm length)
・ 40 g mushroom (sliced)
・ 1 tbsp. miso（dissolve in a bit of stock)
・ 20 g parmesan cheese
・ some Italian parsley (chopped)
1. Stir-fry onion, bacon and mushroom over medium heat with olive oil. Add rice to cook until slightly browned.
2. Heat chicken stock in another pan to boil, then add the stock into 1. Simmer for about 10 minutes and check the rice. If needed, add more stock.
3. When the rice is cooked “al dente”, add miso and toss it. Turn off the heat and add parmesan cheese and parsley. Serve it immediately.