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1
In a large, wide-mouthed pot over medium heat, add the bacon right away and cook evenly, stirring often, until it just begins to crisp.
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2
Add the onions and the garlic.
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3
Cook this until it becomes aromatic and softens up a bit.
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4
Add the rice and stir to coat the rice in rendered bacon fat and cook for about 1 minute, continually stirring.
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5
Pour in the wine and stir until its absorbed by the rice.
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6
Using a large ladle, add the hot stock in a ladleful at a time, just covering the rice and stirring until the stock gets absorbed by the rice.
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7
When rice absorbs the stock, add another ladleful.
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8
Continue until the rice starts to look creamy as the liquid is reducing down, about 18 to 20 minutes total.
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9
Taste the rice.
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10
The grains should be cooked through with some bite left.
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11
Add in the ranch dressing, cream, herbs, and blue cheese.
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12
Stirring a lot over medium heat, allow all the ingredients to meld together and then pull into a thicker texture.
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13
The more you stir the better the results.
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14
After the rice becomes a creamy mixture, taste, and season with salt, and pepper, if needed.
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15
Transfer the risotto to a large shallow bowl, top with a sprinkling of chopped tomato, and serve hot.
