That's right. A tee shirt is available with the slogan "either you like bacon or you're wrong." My chicken and my three-bean risottos always start with bacon, fried until rendered before the onion goes in. My bolognese ragu must have bacon. The bacon adds a bit of salt but, more importantly, a depth of flavour. There's a tipping point in dishes when it comes to salt. A smidgeon over and the salt becomes repressive. You can add (during the cooking) but you can't take away. And, with risotto, it's best to do the final taste after the parmesan has gone in, as it adds its own contribution to saltiness.