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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.
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2
Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
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3
Add the meat and cook it till browned.
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4
Reduce heat to medium, stir in the onion and brown it slightly.
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5
Remove the meat and onion to a large platter.
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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).
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7
Spoon rice into a bowl and set aside.
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8
Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
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9
Add the wine, stir, then return the meat and onion to the pot.
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10
Pour in the stock almost to the height of the meat and salt it lightly.
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11
Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
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12
Bring to a simmer, cover tightly and simmer slowly for 1 hour.
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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.
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14
Return the liquid to the pot and bring to a boil.
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15
Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
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16
The rice should be tender and have absorbed almost all the liquid.
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17
Taste and correct seasonings.
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18
Just before serving, fold in the grated cheese.
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19
Serve from the pot.
