Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the
courgettes and fry for 10-12
minutes until tinged golden. Remove
with a slotted spoon and set aside.
Heat the remaining oil in the pan
and add the bacon, onion and
garlic. Cook over a low heat for
about 6-8 minutes or until softened
and lightly golden. Tip in the rice
and stir until the grains start to pop.
Pour in the wine and stand back
while it sizzles and absorbs 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 minutes,
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
minutes until the brie is bubbling.