Cook and stir bacon in a large skillet over medium heat, turning occasionally, until browned, about 10 minutes. Drain on paper towels; reserve.

Bring chicken stock to a boil in a saucepan over high heat. Reduce heat to low; keep warm.

Melt 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion turns golden brown at edges, about 2 minutes. Stir in Arborio rice until coated in butter and rice begins to toast, 2 to 3 minutes.

Reduce heat to medium; stir in 1/3 chicken stock and continue stirring until rice absorbed liquid and turned creamy. Repeat process twice more, stirring constantly. This process takes around 15 to 20 minutes.