1. In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside. 2. Pour off any excess fat from the pot, add the oil and warm it over medium high heat. 3. Add the meat and cook it till browned. 4. Reduce heat to medium, stir in the onion and brown it slightly. 5. Remove the meat and onion to a large platter. 6. In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes). 7. Spoon rice into a bowl and set aside. 8. Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices. 9. Add the wine, stir, then return the meat and onion to the pot. 10. Pour in the stock almost to the height of the meat and salt it lightly. 11. Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon. 12. Bring to a simmer, cover tightly and simmer slowly for 1 hour. 13. Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups. 14. Return the liquid to the pot and bring to a boil. 15. Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring. 16. The rice should be tender and have absorbed almost all the liquid. 17. Taste and correct seasonings. 18. Just before serving, fold in the grated cheese. 19. Serve from the pot. ---------------------------------------------------------------------------
Nutrition
Ingredients
