Chop or cut the bacon into 1" pieces. Chop the onion finely.
Heat the olive oil and bacon in a medium large pot over medium heat. Cook until the bacon is brown, stirring occasionally.
Toss in the chopped onion. Sautee on medium low heat until they start to brown. While onions are browning heat chicken stock over medium low heat in another pot (it needs to be hot).
Add the rice to the onion and bacon mixture. Cook for 2 minutes in the oil over medium heat. Pour in 1/2 cup of the hot chicken stock, stir with a wooden spoon. When most of the liquid is absorbed into the rice add the second 1/2 cup of hot chicken stock in. Keep stirring.
Continue the process of adding 1/2 cup of hot chicken stock to the rice and continuously stirring until the liquid is absorbed.
Once all of the chicken stock is absorbed, pour in the white wine. Mix together and let it absorb as well.