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1
Heat chicken stock in a medium-sized saucepan and keep warm over low heat.
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2
In a heavy bottom pot over medium-low heat, slowly saute bacon until it becomes crispy and fat has rendered, about 5 minutes.
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3
Use a slotted spoon and transfer bacon bits to a plate covered with paper towels.
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4
Reserve 2 tablespoons of bacon drippings in the pan and discard the rest.
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5
Saute onions over medium heat in the bacon drippings until translucent.
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6
Add garlic, red pepper flakes, thyme leaves, rice, and stir quickly until rice is well coated and opaque, about 1 minute.
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7
Stir in wine and cook until liquid is nearly all evaporated.
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8
Ladle in 1 cup chicken broth into rice.
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9
Simmer and slowly stir until rice has absorbed the liquid.
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10
Add remaining broth, 1 cup at a time.
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11
Continue to simmer and stir, allowing rice to absorb each addition of broth before adding more.
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12
The risotto should be slightly firm and creamy, approximately 25 minutes in total.
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13
Stir in Parmesan until cheese has melted.
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14
Check for seasonings and adjust with the kosher salt and pepper as needed.
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15
Spoon risotto into dishes and top each with crispy bacon.
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16
Grate additional Parmesan cheese on top and sprinkle parsley over each dish.
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17
Serve immediately.
