Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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