Cook the bacon:
Heat the olive oil in a large pan over medium-high heat. Add the bacon and cook until crispy. Remove and set aside on a plate.

Soften the onions:
You can either drain the bacon grease or keep it (for extra flavor!). Reduce the heat to medium, add the diced onion, scallions, and salt, and cook for about 5 minutes until the onion is softened and transparent. Add the garlic and grated ginger, then cook for an additional minute.

Add the gochujang, rice, and wine:
Stir in the gochujang paste and cook for a couple of minutes to develop its flavor. Add the rice, stirring to coat the grains with the gochujang. Pour in the wine and let it cook for a few minutes until the alcohol evaporates.

Add the stock:
Begin adding the hot stock, one ladleful at a time, stirring continuously until it’s absorbed before adding more. Continue until most of the stock is used and the rice is al dente (cooked but with a slight bite).

Garnish and serve:
Turn off the heat, then stir in the grated parmesan and half the crispy bacon. Taste and add more salt if needed. Serve the risotto in bowls, topping with a drizzle of sweet chili jam, crushed cashew nuts, cilantro, and lime zest.