In a Cast Iron Pan (you can you a regular large skillet, I do prefer the Rustic of Cast Iron for Risotto) start rendering down the bacon. Add a couple of tablespoons of Olive Oil, pepper and onion, and asparagus when the bacon is 50% cooked. Render down until the onions are transparent and the peppers soften.

The next step is very important; Add the rice and stir into the bacon, pepper, onion and asparagus. Add a couple more tablespoons of Olive Oil and stir until the pan is dry allowing the Arborio Rice to absorb all the flavor before stating to add stock.

Adding stock works best if you are preheating it in a pot beside the Risotto. You can start adding a cup at a time while stirring often. Risotto needs to be stirred often throughout the process (why it is not made often lol). The rice will take between 30-45 minutes to cook on medium-to-medium high heat. All stoves vary in their heat output I try to get it in the range between medium and medium high. Start to taste the rice after about 30 minutes to judge how close it is to being done. When you are comfortable with the texture of the rice and the half and half and stir in. Once you have the half and half incorporated, add the cheese and the masterpiece is complete.