Prepare all of the ingredients.
In a large saute pan over medium high heat, add bacon. Cook until crispy then remove to a paper towel covered plate. Reserve 2 tbsp of bacon grease, remove the rest from the pan.
In the same pan add butter, and garlic. Reduce heat to medium and cook for 3 minutes. Add rice to pan, stirring often toast for 3-4 minutes.
Add white wine, lemon juice, salt and basil to pan and cook for an additional 3 minutes. Once wine is mostly absorbed begin stirring in chicken broth - a half a cup at a time. Continuously stir the rice while the broth is absorbed about 3 minutes. Then add another half a cup, stir and repeat until all of the broth has been added.
Add ¾ of the cooked bacon, Parmesan cheese and heavy cream and mix until well combined. Serve with a sprinkle of bacon and parsley on top.