Bacon and Goat Cheese Risotto

The key to a great risotto is to cook it slowly and let the rice slowly absorb the olive oil, followed by the white wine, then the chicken stock. It is important to use a wide saucepan so that you can easily stir the rice using a wooden spoon. I do not use butter or cream in any of my risotto recipes, I just let the starch from the rice create the creamy texture.