Broccoli and Cheddar Baked Risotto

0 Pour stock into a saucepan. Bring it to a boil and then reduce the heat so the stock stays warm but is not boiling. (This is a key step in making risotto. Adding warm stock to the risotto means it will cook more quickly and evenly.)
1 Heat a large saute pan with a lid (or Dutch oven) over medium-high heat.
2 Add water to pan. When water begins to simmer, add broccoli florets and cover the pan with a lid. 
3 Leave broccoli to steam with the lid on until tender, about 5 minutes (remove the lid and check a floret when needed). Set broccoli aside and sprinkle it with some salt. 
4 Return to heated pan and add bacon. Cook bacon until very crisp and golden brown, 6 to 8 minutes. Transfer bacon to a paper towel-lined plate to cool.
5 Drain all but a thin layer of bacon fat out of the pan. 
6 Reduce heat in the pan to low-medium.
7 Add butter to remaining bacon fat. When butter melts, add onion and garlic and saute until softened, 5 to 6 minutes. 
8 Add rice and stir to coat. 
9 Add wine and cook until wine is completely absorbed. 
10 Add 1 cup of warm stock and cook, stirring frequently, until stock is completely absorbed by the rice. Continue this process, adding 1 cup of stock at a time and cooking until all of the rice is absorbed, until you get rice that is tender and sitting in a thick, creamy sauce. (The total process should take between 25 and 30 minutes. The rice may be tender before you use all the stock, so just discard extra stock or use it for another purpose.)
11 Remove rice from the heat and gently fold in cheese cubes and steamed broccoli. 
12 Taste rice. Depending on the saltiness of the stock you used, it may need some extra salt, so add that as needed.
13 Transfer rice to a serving platter. Sprinkle bacon on top and serve.