In a saucepan, warm the chicken stock on a low heat.
In another larger saucepan, heat a tablespoon of olive oil and saute the mushrooms until they've browned and lost their liquid. Set aside.
Add some more olive oil and fry zucchinis until soft and golden. Put aside.
Add 1/2 of the butter and fry eschalots until soft.
Add the rest of the butter, then add rice and stir to coat. Once the rice has turned a pale golden colour add white wine, stirring continuously until absorbed.
Add approximately 200ml of chicken stock to the rice, stirring continuously until absorbed. Repeat adding approximately a cup of chicken stock at a time until the liquid is absorbed. Rice should be soft but al dente.
While repeating the stock process, fry diced bacon in a separate pan. Set bacon aside.
In the same pan, reheat zucchinis and mushrooms in some of the bacon fat.
When the rice is almost done, stir in the bacon, cheese and salt and pepper to taste. Stir in zucchini and mushrooms. Serve and top with extra cheese.