Chestnut Wild Rice Risotto with Sage and Bacon
Rinse the wild rice mixture and drain well. Chop chestnuts coarsely. Peel onion and garlic and finely chop. Cut the bacon into strips. Saute the bacon with the onion, garlic and chestnuts in hot oil for 2-3 minutes. Bring broth to a boil in a small pot, then reduce heat and keep warm. Add the rice mix to the bacon mixture and saute briefly.
Add white wine and cook, stirring, until evaporated. Ladle in approximately 3/4 cup of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Rinse sage, pat dry, pluck the leaves and chop coarsely. Add to the risotto. Season with salt and pepper. Serve immediately.