Preheat the oven to 400 degrees. Line a baking sheet with foil and line the bacon slices on the sheet. Bake for 10 minutes and then turn the bacon slices over for another 5-10 minutes. You want the bacon done but NOT crispy. When cool, chop the bacon into dice size pieces.

Put the apples slices in a small bowl with the Riesling. Set aside.

In a large sauce pan, melt 3 tablespoons of butter over medium high heat. Add the shallots and sage. Stirring and cook for about 2-3 minutes.

Add the rice and cook stirring until the rice kernels turn opaque,about 2-3 minutes.

Add the Riesling that the apples have been soaking in and reserve the apples. Cook until the wine is almost evaporated.

Add a pinch of salt and 1 cup of the boiling water. Stirring continuously until the water is almost evaporated before adding the second cup of boiling water. Continue stirring. When the water is almost evaporated, add the third cup of boiling water and the apple and bacon.

Continue stirring until the water is almost evaporated. Test for doneness. Rice should be cooked through but still have a bit of firmness. If needed add 1/4 cup water at a time until cooked.

Total cooking time is about 20 minutes. Take the pot off the heat and add remaining 2 tablespoons of butter and both cheeses. Stir vigorously to combine.