Saute bacon until crisp. Remove any bacon residue and bacon grease from pan. Save 1 tablespoon of bacon grease.
Saute onion in bacon grease until soft. Add butter if necessary.
Add rice until toasted. Add wine and cook for a few minutes.
Heat broth in a large saucepan on stove and add in very hot broth, one ladle at a time until each ladle has been incorporated.
Add in olive oil, 1 tablespoon butter, pecorino cheese, stir.
Add parsley and tomatoes.