Cut Pepper Bacon into approximately 1 inch pieces. Slowly render out fat from bacon stirring occasionally until crisp. Remove bacon with slotted spoon and let it drain on a paper towel, leaving the bacon fat in the pan. Add onions to pan with bacon fat and sauté gently until onions are translucent. Add the rice and sauté a few more minutes until rice becomes translucent, but don’t let the rice brown. Add marsala and stir rice until almost all the wine is absorbed. Then add 1 ½ cups of the chicken stock. Let the rice slowly simmer until it has absorbed most of that stock. Continue to add the hot stock ½ cup at a time, stirring constantly and not adding the next half cup of stock until the previous batch has been absorbed. Taste occasionally to check for rice doneness. Keep adding stock ½ cup at a time until the rice is cooked through, it may not take all 4 ½ cups of stock. Once rice is cooked through and creamy, add your cream, butter, parmesan cheese, and bacon pieces back into the risotto, and stir to combine and to melt the cheese. Taste and adjust seasoning with salt and pepper. Serve immediately.