📖 Instructions

1. First, dice the bacon: Cut 6 slices of bacon into small pieces. The smaller the better!
2. Cook the bacon: In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot. Make sure that you're stirring it every so often, or else you might have a problem on your hands!
3. Sauté the aromatics: Add 1 diced onion and 2 minced cloves of garlic to the pot with the bacon fat. Sauté until softened and fragrant, about 5 minutes. Don't rush this step; those aromatics are essential!
4. Toast the risotto rice: Add 1 ½ cups of Arborio rice to the pot and toast for 2-3 minutes, stirring constantly. This step helps to give the risotto a creamy texture.
5. Deglaze with wine (optional): Pour in ½ cup of dry white wine (like Pinot Grigio) and cook, stirring, until the wine is absorbed. If you're skipping the wine, just move on to the next step, I promise, it'll be just as delicious!
6. Add broth gradually: Begin adding warm chicken broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup. Continue until the rice is creamy and al dente, about 20-25 minutes. Be patient; this is where the magic happens!
7. Incorporate the kimchi: Stir in 1 cup of chopped kimchi (adjust to your spice preference) and cook for another 2-3 minutes, allowing the flavors to meld together. I know, I know, it sounds crazy, but it works!
8. Finish with cheese and butter: Remove the pot from the heat and stir in 2 tablespoons of butter and ½ cup of grated Parmesan cheese. Season with salt and pepper to taste. This step is crucial for that rich, velvety texture.
9. Combine and Serve: Stir the cooked bacon back into the risotto. Serve immediately, garnished with extra kimchi and chopped green onions.