Heat the chicken stock in a saucepan, and keep hot.
Heat the olive oil in a large skillet or dutch oven over medium.
Add the onion and cook for 5 mins to soften, then add the garlic and bacon and cook for another 5 mins, until they start to brown.
Add the rice and stir to coat thoroughly. Cook, stirring constantly, for 2-3 mins.
Ladle in some stock about ½ cup at a time, stir and simmer until stock is absorbed into the rice.
Continue adding stock, stirring regularly.
When adding the last ½ cup of stock, add the grated zucchini and cook for another few minutes, until the rice is tender and creamy.
Remove the pan from heat, add the cheese and butter
Season with salt and pepper before serving.
Use hot stock. The heat helps maintain the starch content of the rice. Either keep it simmering in another saucepan beside you while you cook the risotto, or heat in the microwave.You may use more or less stock than I used. You want your risotto to be creamy, al dente and not mushy.Cook at the right heat – a gentle simmer is perfect, we don’t want a full-on boil!For creamiest risotto, stir often.Cooking at high altitudeCooking time will be longer at higher altitudes, and you may need extra stock to be sure your rice cooks properly.Storing leftoversStore risotto in an airtight container in the refrigerator for up to 4 days.