Here's what you need:
2 cups of Arborio rice
1 bunch of kale, de-stemmed and roughly chopped
1 shallot, finely chopped
3 cloves of garlic, minced
1/3 pound of lamb bacon (Regular bacon will work just as well, I just wanted to try this kind), diced
1/4 pound of fingerling potatoes, sliced into crescent moons
5-6 cups of low-sodium chicken stock
1 handful of fresh basil, roughly chopped or torn
1/2 cup of pecorino romano cheese
Here's what you do:
First, get out a large deep pan and put it on medium-high heat. While the pan is heating up, dice your bacon. When the pan is hot, add your bacon to the pan and allow it to render its fat. The bacon should take about 7 minutes to cook. While the bacon is cooking, chop up your potatoes, shallots, and garlic as indicated above. When it is crispy and its fat is rendered, scoop the bacon out of the pan and put it in a bowl to the side. Turn the burner down to medium.
Now, add your potatoes, shallots, and garlic to the pan and season with salt and pepper. Sauté until the potatoes soften, about 4 minutes. Here's what my pan looked like.