In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. DIRECTIONS. A classic Italian dish that's hard to beat. Turn up the heat, tip in the rice, stir, then fry for 1 minute more. Heat the stock in a saucepan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Heat the oven to 400°F. Bring broth to a simmer in a medium pan. Add diced onions and cook until translucent, about 1 to 2 minutes. Heat the oil in an ovenproof pan then fry the onion for a few mins until softened.

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