Orzo Risotto with Swiss Chard and Fontina

Ingredients

• 5 ounces imported fontina cheese cut into 1/4-inch dice (1 cup)
• 1 tablespoon olive oil 
• 0.8 pound orzo pasta 
• 3 ounces parmesan cheese freshly grated
• 4 servings salt and pepper freshly ground
• 1 large shallots thinly sliced
• 2 teaspoons sherry vinegar 
• 1 pound swiss chard red trimmed finely chopped coarsely chopped
• 1 tablespoon butter unsalted
• 2.5 cups vegetable stock low-sodium canned
• 2.5 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Bring the chicken stock and water to a simmer in a saucepan; keep warm over low heat. Melt the butter in a medium nonstick saucepan.
2. Add the orzo to the butter and cook over moderately high heat, stirring often, until the orzo is golden, about 8 minutes.
3. Add 1 cup of the hot stock mixture and cook, stirring gently, until all of the stock is absorbed. Gradually add more of the stock mixture, 1 cup at a time, and cook, stirring frequently, until the orzo is al dente and creamy but not soupy, about 20 minutes.
4. Meanwhile, heat the olive oil in a large nonstick skillet.
5. Add the shallot and Swiss chard stems and cook over moderately high heat, stirring occasionally, until the stems are tender and lightly browned, about 7 minutes.
6. Add the chard leaves and cook over moderately high heat, tossing, until the leaves are wilted, about 2 minutes.
7. Add the vinegar. Stir the chard and the Fontina and Parmesan cheeses into the risotto, season with salt and pepper and serve.
8. Wine Recommendation: Savory Swiss chard and nutty Fontina will pair successfully with a crisp, lean Soave from Italy, such as the 1998 Bolla Tufaie Castellaro or the 1998 Anselmi San Vincenzo.