Heat up 2 tablespoons of butter in a frying pan, add Baby Bella mushrooms and cook untouched for 3 minutes, then mix them, add a pinch of salt and pepper and cook for another 2 minutes; remove from the pan;
Repeat the same process as above with shiitake and oyster mushrooms;
After all the mushrooms are cooked and removed from the pan, add chopped bacon to the pan and fry until crispy 3-4 minutes; remove from the pan;
In the meantime heat up 5-6 cups of chicken or vegetable stock and have it ready;
Add chopped leeks to the frying pan that was used for cooking bacon and cook until soft for about 3 minutes;
Add Arborio rice, mix and cook for 1 minute;
Add wine and let it cook until reduced in half for a few minutes;
At this time start adding one ladle of stock to the rice at the time and mix it until absorbed.
The rice should absorb between 5-5 cups of stock;
After 3 cups of stock add 2/3 of all mushrooms leaving 1/3 of them to put at the top after the risotto is cooked;
After about 20 minutes and at least 5 cups of stock the rice should be cooked; Check for seasoning and adjust as needed;
Stir in Parmesan cheese, top the risotto with remaining mushrooms, crispy bacon bits, and freshly chopped parsley. Serve immediately.