Bacon and Leek Risotto

• 5 cups unsalted chicken stock 
• 2 cups water
• 4 bacon slices
• 1 tablespoon olive oil
• 4 cups thinly sliced leek (about 4 large)
• 1/2 cup sliced shallots
• 1 1/2 tablespoons chopped fresh thyme
• 2 garlic cloves, minced
• 2 cups uncooked Arborio rice
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons unsalted butter
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
• 2 tablespoons chopped fresh flat-leaf parsley
• 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.

To be honest, I could take or leave this recipe.  It was ok, but just that, ok.  Nothing special.