Smoky Bacon Risotto

Start by cooking the bacon in a large skillet over medium heat, flipping it occasionally until it reaches a golden brown color, approximately 10 minutes. Remove the bacon from the skillet and place it on paper towels to drain excess fat; set aside.

Next, bring the chicken stock to a rolling boil in a saucepan over high heat. Once boiling, reduce the heat to a low simmer and maintain a warm temperature.

In a separate saucepan, melt 2 tablespoons of butter over medium-high heat. Add the sliced onion and minced garlic to the saucepan, stirring constantly as they cook until the edges of the onion turn golden brown, roughly 2 minutes. Stir in the rice to coat it evenly with butter and allow it to start browning, taking about 2-3 minutes.

Reduce the heat to a medium setting and stir in 1/3 of the chicken stock, continuing to stir until the rice absorbs the liquid and becomes creamy. Repeat this process 2 more times, stirring constantly to avoid lumps. The entire process should take around 15-20 minutes, at which point the rice will be tender yet still slightly firm.

Once done, remove the risotto from heat and stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, and cooked bacon. Season with salt and black pepper before serving.