Risotto rosso and side o' chard

What a lovely dinner. Here we have pancetta, shallots, mushrooms, arborio, Chianti and broth topped with Parm. Alongside, I low-heat sauteed some garlic, shallots, chard stems and leaves and then topped with a new red wine vinegar I found and like quite a bit (Katz Trio from Kauffmann Mercantile).