Step 1Heat a large frying pan over high heat and fry the lardons until golden, about 5min. Using a slotted spoon, lift on to a plate. Turn down the heat to low-medium, add butter to the pan and fry the onion for 5min, until softened.
Step 2Stir in the garlic and fry for 1min, then stir in the rice and cook, stirring, for 1min. Add the wine and bubble until absorbed. Gradually add the stock 1 ladleful at a time, stirring constantly, only adding the next ladleful when the previous one has been absorbed – this should take about 20min. Remove from heat, cover and set aside to rest for 5min.
Step 3Meanwhile, in a small bowl whisk the egg yolks and cream to combine. Mix into the rested rice, along with the bacon and Parmesan. Check seasoning. Divide between 4 bowls and garnish with parsley, freshly ground black pepper and Parmesan, if you like. Serve.
