Spread your shishito peppers out in a single layer on a broiler proof baking sheet. Broil the peppers until they are lightly blistered and just starting to soften. It helps to toss the peppers occasionally to make sure they are blistered evenly. Total broiling time is roughly 5-8 minutes.

Cook bacon in a medium heavy saucepan over medium-low heat, stirring until crisp. Using a slotted spoon transfer bacon to a paper towel to drain. Add the shallot and garlic to the bacon fat and cook until pale golden, about 1 minute. Add rice and stir with a wooden spoon to coat.

Add your wine and simmer until the liquid is evaporated. Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. You may need to add an additional cup of water. Cook until the rice is tender but still firm, about 20 minutes.