1/2 cup pancetta bacon cut into 1/2-inch strips
3 bunches Swiss chard, destemmed and torn into smallish pieces
In a large sauté pan cook bacon over medium-high heat until it becomes transparent and some of the fat has liquefied. Add Swiss chard and sauté until tender.
To serve, arrange pheasant pieces, risotto, and Swiss chard attractively on each plate. Serves four.
