Ingredients
- 5 cups chicken stock (unsalted)
- 2 cups water
- 4 slices (4 ounces) bacon (snipped into 1/4 inch pieces)
- 1 tablespoon olive oil
- 4 cups leeks, thinly sliced(about 4 large)
- 1/2 cup shallots, sliced
- 1 1/2 tablespoons fresh chopped thyme
- 2 garlic cloves, minced
- 394 grams dry aborio rice (dry, 2 cups)
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 ounces grated Parmigiano reggiano cheese (about 1/2 cup)
- 2 tablespoons chopped fresh flat leaf parsley
How to Make
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Step 1: Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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Step 2: Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan.
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Step 3: Add oil to the pan; swirl to coat. Add leek, shallots, thyme, and garlic to the pan; saute 4 minutes or until tender. Stir in rice; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly.
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Step 4: Reserve 1/3 cup stock mixture. Add the remaining stock mixture, 1/4 cup at a time, stirring constantly until the liquid is absorbed before adding more (about 25 minutes total).
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Step 5: Stir in lemon juice, butter, pepper, salt, and Parmigiano Reggiano. Remove the pan from the heat.
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Step 6: Stir in the reserved 1/3 cup stock mixture. Sprinkle with the reserved bacon and chopped parsley. Serve immediately.
We hope you enjoy this recipe!
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