Risotto with Beef, Rosemary, & Sage

Here are three things I love about Portland:
1. Today I saw a ten year old riding a unicycle on her way to school.
2. Our church. Hope is growing, people are coming, and my heart is encouraged.
3. Friends. One of the great things about having growing children is their growing friendships. Last year Rynn really hit it off with a little girl in her class named Frances. Their friendship has continued and with it I, too, have gained a new friend in Frances' mom, Heidi. Heidi is amazing. She is a naturopath physcian, teaches at the National College of Natural Medicine here in Portland, loves people, and is an amazing cook. Today she offered to cook with me and let me take home half of what we (well, really she) made. I learned a new recipe and some tips...all while our four girls played.

RISOTTO WITH BEEF, ROSEMARY, & SAGE
5 cups Beef Broth
3 Tbs butter
1/2 package of bacon chopped
1 1/2 tsp garlic chopped very fine
lots of fresh rosemary and sage chopped ("the more the merrier")
1 1lb ground beef
salt and pepper
1 1/3 cups red wine
2 cups Arborio or other good italian risotto
1/3 cup freshly grated Parmesan cheese

1. Bring the broth to a slow simmer.
2. On med/med low heat brown the bacon.
3. Brown the meat.
4. Add garlic, herbs, s & p
5. Add wine, cooking it at a simmer until the wine bubbles away.
6. Add risotto, stirring quickly and thoroughly until the grains are coated well.
7. Slowly add 1/2 cup of broth at a time stirring continually (this is the tedious part...have to stir and add broth for about 25 minutes)....a good time to drink a glass of that cheap wine you put in the risotto.
8. Add grated Parm cheese....serve! Heidi said her kids loved to mix in frozen peas with the risotto for some kid friendly texture and color. yum. yum. kid friendly yumminess.