Orzo Risotto with Swiss Chard and Fontina

Ingredients

• 2 1/2 cups chicken or vegetable stock or canned low-sodium broth
• 2 1/2 cups water
• 1 tablespoon unsalted butter
• 1 3/4 cups orzo (3/4 pound)
• 1 tablespoon olive oil
• 1 large shallot, thinly sliced
• 1 pound red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
• 2 teaspoons sherry vinegar
• 5 ounces imported Fontina cheese, cut into 1/4-inch dice (1 cup)
• 3/4 cup freshly grated Parmesan cheese (3 ounces)
• Salt and freshly ground pepper

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