Sauté the aromatics: Heat a large skillet over medium heat. Add the oil, then add the onion and cook for 2-3 minutes or until starting to soften. Add the rice and continue cooking for 1-2 minutes, stirring constantly, until the rice turns slightly translucent.
Deglaze: Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan. Simmer until almost all of the liquid is gone (this should only take a couple of minutes).
Cook risotto: Add a few ladles of broth until the rice is just covered. Reduce to a simmer and cook, stirring often, until most of the broth has been absorbed. Repeat this process until all the broth has been used up or until the rice is done. This should take 15-20 minutes.
Cook Bacon and Brussel Sprouts:
In a separate frying pan cook the bacon until crispy while the risotto is cooking. Add the brussels sprouts and continue cooking until crispy and tender, about 8-10 minutes.
To finish the risotto, take it off the heat. Stir the Parmesan cheese and the cold butter into the rice. Serve topped with the bacon and brussels sprouts.
To keep the broth hot, keep it in a small saucepan on low next to your risotto pan.