In a high-walled skillet over med-high heat, cook four strips of thick-cut bacon until crispy. Transfer the bacon using a slotted spoon into a bowl lined with a paper towel.

Pour rendered bacon drippings into a measuring cup, measure out one tablespoon of bacon dripping and add the grease to the skillet.

Adjust the heat to medium and sauté garlic and onions until the onions are translucent. About four minutes, add the mushrooms and butternut squash and continue to cook until the mushrooms and butternut squash is tender, 3 to 4 minutes. Remove the pan from the heat and set aside.

Grate a cup of Parmigiano Reggiano and set aside.

Place a small stockpot over medium-low heat and warm the chicken stock until it is steaming. Keep the chicken stock warm throughout the process when cooking the risotto.

Place a saucepan over med-high heat, add two cups of arborio short-grain rice, and add one teaspoon of coarse sea salt. Toast the rice by stirring with a wire whisk constantly for 60 seconds.

After the 60 seconds have elapsed, add a tablespoon of unsalted butter and stir for another 60 seconds.

Now, begin adding the warm chicken stock to the rice one cup at a time. Remember, only add more chicken stock after the rice has absorbed the previous cup of chicken stock. Also, do not constantly stir the rice.

Stir the rice enough to prevent it from sticking to the bottom of the pan. So, make sure you aren't cooking the rice with too much heat or not enough heat. You want the rice to simmer and barely bubble once the liquid has been introduced to the rice because cooking the rice too hot will result in burned, scorched or mushy rice.

When the chicken stock has been added to the rice, adjust the heat to its lowest setting and stir in the room-temperature wine.
Continue to stir until the wine has absorbed into the rice. The finished risotto should be loose and not stiff. If your risotto is too thick, add more chicken stock a little at a time until you get a smooth consistency.

Fold in half of the freshly grated Parmigiano Reggiano cheese.

Taste the risotto to ensure it is al dente; you want the rice to have a creamy texture while maintaining its form.

Add flaky sea salt if needed and fold in a single cup of Bertolli Rosé Tomato Sauce.

Spoon risotto onto a serving plate or bowl and top with the vegetable mixture.

Dust the finished risotto with Parmigiano Reggiano grated cheese and crumbled thick-cut bacon, and drizzle with some quality extra virgin olive oil.

Serve.