Prep 20 mins
Cook 40 mins
Cooking Light, September 2007 (first published in December 2003)
- 3 tablespoons balsamic vinegar
- 4 1⁄2 cups reduced-sodium fat-free chicken broth
- 2 tablespoons extra virgin olive oil, divided
- 2 cups chopped leeks
- 1 1⁄2 cups arborio rice or 1 1⁄2 cups other medium grain rice
- 1⁄3 cup dry white wine
- 1⁄4 cup half-and-half
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 cup halved grape tomatoes
- 1⁄4 cup chopped fresh basil
- 5 ounces fresh mozzarella cheese, finely diced
- Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
- Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
- Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat.
- Add leek to pan; sauté 3 minutes or until tender.
- Add rice; cook 2 minutes, stirring constantly.
- Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
- Reduce heat to medium.
- Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Stir in half-and-half, salt, and pepper; cook 2 minutes.
- Remove from heat; stir in tomatoes, basil, and cheese.
- Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.
This was AMAZING! :) The flavor profile was very unique and my family loved it! Totally recommend it to any family willing to try something new! :)
My family absolutely loved this risotto. I'll definitely be making it again, even though it is a lot of work trying to constantly stir it while putting together the rest of the meal. It was still well worth it. I followed the recipe pretty closely. The balsamic vinegar hardened before I came to the step to drizzle it at the end, so I just omitted it completely. And I used onion in place of leek and regular tomato instead of grape, since that's what I had on hand.