Guinness, Chedar and Bacon risotto

10 slices of smoked bacon, thinly chopped 
2 tablespoons olive oil 
1 celery stick, chopped
1 large onion, finely diced 
4 garlic cloves, minced 
1 cup Guinness  
2 cups Risotto rice
8 cups beef stock 
3 tablespoons butter 
1 cup aged cheddar cheese, grated on a microplane  
¼ cup finely diced parsley
Sea salt and cracked black pepper 

  1. Pour the stock in a large saucepan and bring to a gentle simmer over medium-low heat. 
  2. Meanwhile, in a large high-sided skillet fry the bacon until crispy and golden brown. Remove the bacon with a slotted spoon, then remove half of the bacon fat. Pour in 2 tablespoons of olive oil, then add the onion and celery, and season with a pinch of sea salt. Cook, stirring often, until the veggies have softened (about 5 – 7 minutes). Stir in the garlic and cook for 30 seconds. 
  3. Stir in the risotto rice and continue cooking, stirring constantly, for 2 minutes.
  4. Pour in the Guinness Draught and continue stirring as the rice quickly absorbs the liquid. Begin adding the stock, about 1 cup at a time, stirring sometimes if your pan is a stick one.
  5. Continue stirring in the stock until the risotto is tender and super creamy. It will take about 20 minutes.
  6. Stir in the butter, cheese, and parsley, the reserved crispy bacon, then hit the risotto with a generous pinch of cracked black pepper. Serve immediately. Delicious!