Start by heating your sauté pan over medium heat and cooking the chopped bacon until it’s crispy and golden. Use a slotted spoon to transfer the bacon pieces onto a plate lined with paper towels, letting them drain the excess fat. Leave some bacon renderings in the pan for extra flavor.

Add a drizzle of olive oil to the pan, if needed, and toss in your finely diced onion with a pinch of salt. Stir it for about 3-4 minutes until soft and translucent. Then, add the minced garlic and sauté for another minute, releasing the fragrant aroma that sets the stage for the dish.

Pour in the Arborio rice, stirring it into the onion and garlic mixture. Toasting the rice for 2-3 minutes helps it absorb the flavors and starts that creamy base. You’ll notice the grains turn slightly translucent around the edges.

Deglaze the pan by stirring in the white wine. Allow it to simmer and reduce until nearly absorbed. Then, begin adding your warm chicken stock, one ladle at a time. Stir continuously, letting the rice absorb the liquid before adding the next ladle. This patient process ensures its signature creamy, luxurious consistency.

Once the risotto grains are tender but not mushy (this takes about 20 minutes), stir in the grated cheddar cheese. The heat will melt it down into the creamy mixture. Toss the crispy bacon bits back in, then fold in the shredded chicken for a hearty protein boost. Taste and adjust seasoning with salt and pepper to your liking.

Dish up the risotto onto warm plates and sprinkle with fresh chopped chives for a pop of color and subtle onion touch. Serve hot and enjoy every creamy, cheesy spoonful!