- Use at least a 10 inch saute or heavy bottom pan to allow proper evaporation.

1. Render diced bacon to crisp on med-low heat. Strain bacon bits from pan reserving bacon fat. Reserve bits for topping

2. Combine cherry tomatoes, Oil, garlic, salt and pepper. Mix well and place in single layer in Medium baking dish. (large

baking dish will cause all the good juices evaporate). Roast in 415F oven (shaking pan a few times to rotate tomatoes)

until tender (about 20 mins) Reserve to finish dish

3. Saute shallots slowly in bacon fat until translucent and just beginning to caramelize (5-8 mins).

4. Add enough water to barely cover. Reduce until water is gone and remaining bacon fat can be differentiated (2-3 mins).

5. Add rice and toast while stirring constantly and rice begins to crackle.

6. De-glaze rice and pan with 1 cup of white wine. Reduce until wine is evaporated but before rice sticks to pan. (Important

step as it seals rice)

7. Add 2-3 ladles(about 1 cup) of chicken stock enough to cover and float rice slightly. Stir CONSTANTLY!

8. Reduce until stock is evaporated but before rice sticks to pan. Maintain heat level so that rice "perks" only slightly during

evaporation process.

9. Repeat process adding additional chicken stock several times, stirring continually and allowing to evaporate until a

creamy al dente rice is achieved.

10. Combine roasted tomatoes with juices, arugula and grated Parmesan cheese to taste. Adjust salt and pepper as

necessary. Portion out in bowls.

11. Sprinkle with reserved bacon pieces.

12. Mange! And enjoy!