Peaches And Cream Risotto with Bacon

Ingredients
1 C.  Arborio Rice
1/4 C.  Olive Oil
1  Fresh Ripe Medium to Large Peach, pitted pealed and cut into 3/4 inch chunks
2  Slices thick bacon cut into 1/2 inch pieces
2 C.  Chicken Stock
1/2 C. Heavy Cream
1/2 C. Shredded Mozzarella.
Salt and Pepper to taste
Cook
Heat oil in 10" skillet
Add rice till warm, about a minute
Add Chicken Stock
Bring to boil over medium high heat. Stirring occasionally to avoid sticking.
Stir in bacon and peaches gently.
Bring back to boil and lower heat to medium low.
Cook for 25 minutes stirring occasionally to keep risotto from sticking to pan.
Lower heat to low.
Stir in cream
Stir in cheese.
Risotto will thicken and be very creamy.
Serve.