Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add oil to pan; swirl to coat. Add leek, shallots, thyme, and garlic to pan; sauté 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. 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. Remove pan from heat. Stir in reserved 1/3 cup stock mixture. Sprinkle with reserved bacon and chopped parsley. Serve immediately.
Great Risotto!!! Made the recipe exactly as written but only made a 1/4 for just my husband and me. (Very easy to do the calculations for a smaller yield). I did this so we wouldn't overeat. I wish CL would offer the option of resizing recipes for smaller families like the Olive Garden site.
I made 3/4 of this recipe. We LOVED it BUT it took almost twice as long to cook, (45 minutes instead of 25). I'm wondering if adding a little white wine when you cooked the rice for 2 minutes would have helped the rice absorb the liquid better while cooking. We'll use the leftovers for risotto cakes and are looking forward to them.
Deliciius! I added peas to add a veggie. Perfect with the ginger honey grilled pork tenderloin. However it made way too much for me. I will add butternut squash to leftovers and make rissotto cakes. Super comfort food.
We're big fans of risotto and were curious as to whether this version would still taste as rich and delicious as 'unlightened' version. It did! It's so delicious that it's hard to eat just one serving. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/bacon-and-leek-risotto/
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