Courgette, Bacon & Brie Gratin

• 3 tablespoons olive oil
• 12 lb courgette, sliced on a diagonal
• 4 slices smoked back bacon, chopped
• 1 onion, chopped
• 1 small garlic clove, crushed
• 7 18 ounces arborio rice or 7 18 ounces risotto rice
• 5 18 ounces dry white wine
• 3 58 cups hot vegetable stock (made with bouillion powder)
• 5 58 ounces brie cheese (without rind)

1. Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden.
2. Remove with a slotted spoon and set aside.
3. Heat the remaining oil in the pan and add the bacon, onion and garlic.
4. Cook over a low heat for about 6-8 minutes or until softened and lightly golden.
5. Add the rice and stir until all the grains are covered.
6. Take saucepan off the heat & pour in the wine until it absorbs into the rice.
7. Stir well, then pour in about one third of the hot stock and increase the heat to moderate.
8. Cook, stirring frequently, until the stock is absorbed.
9. Repeat with the remaining stock, in two batches.
10. This should take about 20 minutes, and the rice should be tender.
11. Preheat the grill on its highest setting.
12. Remove the rice from the heat, gently fold in the courgettes and season to taste.
13. Tip everything into a big flameproof dish.
14. Slice the brie and lay on top of the rice.
15. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.
16. Serve at once.

olive oil, courgette, back bacon, onion, garlic, arborio rice, white wine, vegetable stock, brie cheese

Taken from www.food.com/recipe/courgette-bacon-brie-gratin-231592 (may not work)