Tomato and Bacon Risotto with Gulf Shrimp

Name: Tomato and Bacon Risotto with Gulf Shrimp
Ingredients: 6 cups chicken stock; 6 cups plus 2 tablespoons water; 8 slices thick-cut bacon, cut crosswise into 1/2-inch pieces; 1 onion, diced; 2 cups arborio rice; 1 cup dry white wine; 2 teaspoons kosher salt; 2 cups 1/2-inch-diced ripe tomatoes; 1 pound fresh or frozen gulf shrimp, peeled, deveined and cut into 1-inch pieces; 4 tablespoons unsalted butter, cut into pieces; 1 tablespoon chopped fresh basil, plus whole leaves for garnish