Directions

1. Preheat oven to 325F.
2. Cut the bacon into 1 1/2 inch strips. Simmer in 1 quart water for 10 minutes. Drain, dry and brown lightly in oil in skillet. Remove with a slotted spoon to the casserole.
3. Dry the meat on paper towels. Heat the bacon fat in the skillet until smoking and brown the meat. Place the meat in the casserole.
4. Lower the heat to medium and brown the onions lightly. Remove with a slotted spoon and add to the casserole.
5.  In the same skillet, stir the rice over medium heat for a few minutes until it turns a milky color. Scrape into a bowl and set aside.
6. In the same skillet add the wine set over medium heat for a few minutes and pour into casserole.
7. Add the beef stock to almost reach the height of the meat. Salt lightly. Stir in the pepper, garlic, and herbs. Bring to a simmer on top of the stove, cover tightly and place in the oven for 1 hour.
8. Remove from the oven, stir in the tomatoes, and bring to a boil on the stovetop. Cover and return to the oven for an additional 1 hour.
9. Remove from the oven, the meat should be very tender.  Raise the temperature of the oven to 375. Stir in the rice, and bring to a simmer on the stove, cover and set again in the oven for another 20 minutes. Don’t  stir the rice. At this point the liquid should be almost all gone. Remove from the oven, and correct seasoning.
10. Just before serving gently fold in the cheese with a fork.