Heat a grill and cook the bacon for a few minutes, until it’s cooked through and beginning to crisp. Remove, chop into pieces and keep warm.
Meanwhile, heat the oil in a large pan with a lid and cook the sliced leeks over a high heat, stirring, for about 8 minutes or until softened. In the last 2 minutes, add the garlic. Then stir in the rice so it’s well coated in the oil and cook everything for a minute more.
Turn the heat down to medium, pour in the wine and keep stirring until the liquid is absorbed. Gradually add the piping-hot stock, a ladleful at a time, stirring until completely absorbed before adding more. Repeat until the risotto is thick and oozing, but the rice grains still have some bite (about 25 minutes).
Season with salt and pepper, stir in the cooked bacon, thyme leaves, crème fraîche and Parmesan. Turn off the heat, put on the lid and allow to rest for 5-6 minutes. Grate over Parmesan to serve.
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