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1
Heat chicken broth in a pot until almost boiling, then reduce heat to simmer
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2
Dice bacon strips and cook for 10 minutes in a skillet over medium/high heat
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3
When bacon is cooked, drain and set aside. Discard grease.
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4
Melt 1/4 cup of butter into a 6-quart stock pot until it starts foaming.
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5
When butter is hot, add chopped onion and cook for about 3 minutes, stirring occasionally, until onion is golden.
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6
Add rice and stir constantly. It should 'toast' for about one minute.
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7
Add wine to rice and continue to stir well until fully absorbed, for about one minute or two.
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8
Continue to stir constantly, or rice will burn. When rice is getting dry/too sticky, add one ladle of hot broth and keep stirring until it's mostly absorbed. Repeat, stirring constantly and adding broth for about 12/13 minutes. Rice should absorb the broth and gain volume.
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9
Add Gorgonzola, stir until fully melted.
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10
Stir in in bacon.
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11
Rice will be ready when 'al dente' (fully cooked but still firm); Arborio rice is usually read in 18/20 minutes; Carnaroli in 16/18 minutes.
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12
Remove from heat, add remaing 1/4 cup of butter and 1/2 cup of grated Parmigiano and stir well for a nice creamy texture.
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13
Let it sit for another minute, then serve, sprinkling the rest of the grated Parmigiano cheese
