Courgette, Bacon and Brie Gratin (Good Food August 2003)
3 tbsp olive oil
600g courgettes, sliced on the diagonal
4 rashers of smoked back bacon, chopped
1 onion, chopped
1 small garlic clove, crushed
200g risotto rice
150ml dry white wine
850ml hot vegetable stock made with bouillon powder
160g pack blue or plain brie
Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 mins or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.
Pour in the wine and let it sizzles and absorb into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 mins, and the rice should be tender.
Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 mins until the brie is bubbling.