In a large skillet, cook bacon over medium-high heat until cooked, but not crispy, approximately 10 minutes. Using a slotted spoon, remove bacon while reserving bacon fat in pan.
Add shallots and arborio rice, browning for 4-5 minutes.
At the same time, bring 5 cups of chicken broth to a simmer over low heat in a separate saucepan.
Ladle one cup of simmering broth into arborio and stir. Cook until absorbed. Continue to add 1 cup of simmering broth at a time, waiting until each addition is absorbed before adding the next, until all broth is gone. This process takes about 20-30 minutes.
Add bacon, frozen peas and salt, cooking for 3-4 minutes until fully warmed.
Lastly, stir in Parmesan cheese. Serve hot.
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