3/4 c. dry red wine
1/2 oz. dried porcini mushrooms
3 tbsp. olive oil
4 cloves minced garlic
6 oz. Canadian bacon, julienned
2 c. Arborio rice
6 1/4 c. homemade beef stock or canned
1 tbsp. chopped fresh rosemary leaves
1 tsp. freshly ground black pepper
1 1/2 c. frozen peas, thawed

1. Bring wine to a boil in small saucepan. Add the porcini, then remove the pan from the heat.

2. Heat oil in a large flame proof casserole and saute 3 of the garlic cloves over low heat until soft, 3 minutes. Add the Canadian bacon and saute until lightly browned, another 3 minutes. Add the rice and cook, stirring, 3 minutes.

3. While the rice is cooking, bring the beef stock to a boil. Reduce the heat and keep it at a simmer.

4. Slowly add 1 cup of the hot stock to the rice. Stir and allow it to simmer. When the stock has been absorbed, add 1/2 cup, stirring well, until it has been absorbed. Then add another 1/2 cup of stock.

5. When 2 cups of stock have been added, add the wine, porcini, rosemary and pepper and stir well. Continue adding the remaining stock, a little at a time, stirring constantly, until the rice is slightly creamy and just tender. All together the rice should cook for 25 to 30 minutes.

6. Stir in the peas and remaining 1 clove of minced garlic. Serve immediately. 8 portions.