Chop bacon into bite-sized pieces and put it in a large saucepan over medium heat.
Cook the bacon until it's nice and crispy and remove with a slotted spoon to a paper towel-lined plate. Leave about 2 Tbsp of oil in the pan and drain the rest. Set aside.
While bacon is cooking, pour chicken broth into a medium saucepan, bring to a boil, and then lower to a simmer. Leave simmering.
Put garlic in pan with the bacon grease and let cook for about 30 seconds to a minute over medium heat.
Add arborio rice to pot and cook for about one minute, until it's translucent around the edges.
Pour white wine in, stir, and take care to scrape the brown bits from the bottom of the pan. Let cook until wine is completely absorbed (see notes section if you prefer not to use wine).
Add ½ cup chicken stock in, stir, and let broth absorb.
Continue to add broth into rice ½ cup at a time, stirring, and letting absorb.
While risotto is cooking, poach eggs by filling a large saucepan with high sides with water and vinegar and bringing to a simmer over medium heat.
Crack each egg into a little bowl and then slowly pour the eggs into the simmering water, one at a time.
Turn off the heat of the stove and let the eggs cook for about 4 minutes.
Remove eggs from water to a paper towel-lined plate. See notes section if you want to poach your eggs ahead of time.
When all of the chicken broth has been incorporated into the risotto, stir in the chopped bacon, scallions, parmesan cheese, cheddar cheese, salt, and pepper.
Serve risotto in individual bowls with poached eggs on top.