Bacon and Leek Risotto

Ingredients

• 2 cups arborio rice uncooked
• 4 slices bacon 
• 1 teaspoon pepper black freshly ground
• 5 cups chicken stock see unsalted (such as Swanson)
• 2 tablespoons parsley fresh chopped
• 1.5 tablespoons thyme sprigs fresh chopped
• 2  garlic clove minced
• 0.5 teaspoon kosher salt 
• 4 cups leek thinly sliced ( 4 large)
• 2 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 0.5 cup parmesan grated
• 0.5 cup shallots sliced
• 1.5 tablespoons butter unsalted
• 2 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Cook bacon in a large nonstick skillet over medium heat until crisp.
3. Remove bacon from pan; crumble.
4. Add oil to pan; swirl to coat.
5. Add leek, shallots, thyme, and garlic to pan; saut 4 minutes or until tender. Stir in rice; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup stock mixture.
6. Add remaining stock mixture, 1/4 cup at a time, stirring constantly until liquid is absorbed before adding more (about 25 minutes total). Stir in lemon juice, butter, pepper, salt, and Parmigiano-Reggiano.
7. Remove pan from heat. Stir in reserved 1/3 cup stock mixture.
8. Sprinkle with reserved bacon and chopped parsley.
9. Serve immediately.