Heat the oil in a deep frying pan. Add the shallots and cook over a low heat for 3 minutes. Add the rice and stir with a wooden spoon until the grains become translucent and have absorbed most of the oil.
Pour in the wine and stir constantly until it is absorbed. Add sufficient hot stock to just cover the rice, then stir and cook until all the liquid has been absorbed, stirring occasionally. Repeat this process two or three times until there is no stock left.
Meanwhile, gently cook the bacon pieces in a frying pan or under the grill until crispy.
Stir the gorgonzola and crème fraîche or sour cream into the risotto. Season to taste with salt and pepper. Divide among four bowls, scatter with the bacon, then serve.
As an experienced cook, I took the liberty of changing the method slightly to greatly enhance the sensory appeal of the plated meal when preparing this simple risotto for just two (2).
Measure the olive oil by half, add to the pan with an equivalent measure of unsalted butter and melt over a very gentle heat before adding the finely sliced (lengthwise) shallots and then allow the shallots to very slowly caramelise and release the natural sugars until they are a pale brown colour, this stage may take a minimum of twenty (20) minutes on the stovetop. Do not over colour (burn) as the final result will be unpleasant.
I replaced the middle bacon rashers with finely diced and sautéed speck (far less salt) or pancetta could be used as an alternative.
Continue the dish as per the original recipe and enjoy! - 29 Jun 2014