Slice courgettes diagonally and fry in olive oil until tinged golden brown. Remove and set aside. Fry 4 rashers of smoked bacon,
cut into 3cm pieces, until the fat renders, then add a chopped onion and a clove of garlic, crushed, cooking until softened and starting
to turn golden. Tip in risotto rice (about 50g per person), stirring until coated with the fat, then add a glass of dry white wine
(or dry vermouth) and simmer until almost absorbed. Add a glass of chicken stock and continue simmering, and adding more stock,
until the rice is cooked and creamy, about 20 minutes. Fold in the courgettes and tip everything into a shallow casserole dish.
Cover the top with thin slices of brie and bake in a 190°C oven, until the top is bubbling and tinged with brown, about 20 minutes.
Serve with some salad. (This fed two hungry people! You might wish to increase the bacon for more servings.)