Bacon-Infused Arborio Delight

In a large skillet over medium heat, cook the diced bacon until browned (about 10 minutes). Drain on paper towels; reserve.

In a saucepan over high heat, bring chicken stock to a boil. Reduce heat to low and keep it warm.

Melt 4 tbsp butter in a large, heavy-bottomed saucepan over medium-high heat. Add diced onion and minced garlic; cook until the onion edges turn golden (about 2 minutes). Stir in the Arborio rice until evenly coated with butter and slightly toasted (2-3 minutes).

Reduce heat to medium. Gradually stir in 1/3 of the chicken stock and continue to stir until the rice absorbs the liquid and becomes creamy. Repeat this process twice more, ensuring constant stirring. The entire process should take around 15-20 minutes, resulting in tender yet slightly firm rice.

Remove the risotto from heat. Stir in the remaining butter, Parmesan cheese, and reserved bacon. Season with salt and black pepper before serving.