Pour chicken broth into a medium saucepan and bring to a boil. Once it’s boiling, lower heat and keep it at a simmer.
Add bacon to a separate large saucepan over low heat and cook until it's crispy, stirring occasionally to prevent burning. Remove with a slotted spoon to a paper towel-covered plate. Drain oil from pot until you have about 1 Tbsp left.
Increase heat to medium and add in garlic and jalapeño. Cook for about 30 seconds to 1 minute until garlic is fragrant but not browned.
Add arborio rice to saucepan with the garlic and jalapeño. Cook the rice for about 2 minutes, stirring a bit, until it’s translucent around the edges. Add in white wine and stir a bit (scraping up any bits from the bottom of the saucepan) until the wine is totally absorbed, 3-4 minutes.
Add about ¾ cup chicken broth and stir occasionally until it has evaporated completely, 2 -3 minutes. You don't have to stir constantly, but make sure to give it a stir on occasion to prevent the rice from sticking to the bottom of the saucepan.
Repeat this process, adding ¾ cup of chicken stock at a time, until risotto is creamy and rice is cooked to al dente. You may not need all of the chicken stock, but I usually add close to all of it if not all of it.
Stir in reserved bacon (save a little for topping if you want!), tomatoes, parmesan, butter, and basil and cook until heated through.
Serve and top with additional bacon and parmesan if desired.