Bacon Risotto

Heat chicken stock in a medium-sized saucepan and keep warm over low heat.

In a heavy bottom pot over medium-low heat, slowly sauté bacon until it becomes crispy and fat has rendered, about 5 minutes. Use a slotted spoon and transfer bacon bits to a plate covered with paper towels. Reserve 2 tablespoons of bacon drippings in the pan and discard the rest. Sauté onions over medium heat in the bacon drippings until translucent. Add garlic, red pepper flakes, thyme leaves, rice, and stir quickly until rice is well coated and opaque, about 1 minute. Stir in wine and cook until liquid is nearly all evaporated.

Ladle in 1 cup chicken broth into rice. Simmer and slowly stir until rice has absorbed the liquid. Add remaining broth, 1 cup at a time. Continue to simmer and stir, allowing rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, approximately 25 minutes in total.

Stir in Parmesan until cheese has melted. Check for seasonings and adjust with the kosher salt and pepper as needed. Spoon risotto into dishes and top each with crispy bacon. Grate additional Parmesan cheese on top and sprinkle parsley over each dish. Serve immediately.