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1
In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes.
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2
Transfer to paper towels to drain, then crumble.
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3
In a large saucepan, heat 3 tablespoons of the olive oil.
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4
Add the onions and cook over moderately high heat until lightly browned, about 4 minutes.
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5
Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes.
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6
Transfer the onions to a plate.
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7
Rinse out the saucepan.
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8
Bring the stock to a boil in a medium saucepan.
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9
Cover and keep hot over low heat.
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10
Heat the remaining 1 tablespoon of olive oil in the large saucepan.
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11
Add the garlic and cook over moderate heat until fragrant, about 1 minute.
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12
Add the rice and cook, stirring, for 2 minutes.
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13
Add enough hot stock to cover the rice, about 1 1/2 cups, and stir constantly over moderate heat until the stock has been absorbed.
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14
Continue adding stock, about 1 1/2 cups at a time, and cook, stirring, until it has been completely absorbed before adding more.
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15
The rice is done when the grains are just tender and the sauce is creamy, about 20 minutes.
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16
Remove the pan from the heat and stir in the onions, bacon, thyme and 1/2 cup of Parmesan.
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17
Season with salt and pepper.
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18
Spoon the risotto into bowls and serve with additional Parmesan.
