Created by breezermom on October 30, 2016
Step 1: Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Step 2: Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan.
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.
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).
Step 5: Stir in lemon juice, butter, pepper, salt, and Parmigiano Reggiano. Remove the pan from the heat.
Step 6: Stir in the reserved 1/3 cup stock mixture. Sprinkle with the reserved bacon and chopped parsley. Serve immediately.