- In a big pan, on medium high heat, add the first half of the butter, until melted.
- Add in onion, sweat.
- Add wine until it evaporates completely.
- Add the rice until it crackle.
- Add the chicken stock. Increase the heat to reduce the stock faster. Season.
- Add chicken stock again until reduced and cooked.
- Add green beans and bacon until cooked.
- Add the remaining butter. Adjust the taste with seasoning.
- Add in parmesan cheese. Transfer to plate. Add in the topping e.g. cacciatore.
- Garnish with parsley.
The Insured Traveler 
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