Ingredients :
    2 tablespoons oil
    2 tablespoons butter
    1 medium size onion, finely chopped
    1 ½ cup rice
    ¼ cup spaghetti cut in 1 inch (3 cm) pieces
    ½ cup dry white wine
    2 ½ cup chicken broth
    1 cup cooked or canned peas
    ½ cup grated parmesan cheese
    7 oz (200 g) mushroom, sliced and sautéed in butter
    50 g (1 ½ oz) bacon, chopped and fried (may be replaced with ham or prosciutto)


Heat oil and butter in a saucepan and add onion. Sautee onion until soft, approximately 5 to 8 minutes.

Add rice and spaghetti and stir until rice is slightly golden, 3 to 4 minutes.
Stir in wine and bring to a boil. Continue stirring until liquid has evaporated.

Stir in chicken broth and salt and reduce heat. Cover saucepan and cook for 18 to 20 minutes or until rice is cooked.
Once rice is cooked, stir in bacon, peas and mushrooms. Correct seasoning.
        6 servings