Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil

Cooking Light, September 2007 (first published in December 2003)

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

Directions

1. Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
2. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
3. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
4. Heat 1 tablespoon oil in a large saucepan over medium-high heat.
5. Add leek to pan; sauté 3 minutes or until tender.
6. Add rice; cook 2 minutes, stirring constantly.
7. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
8. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
9. Reduce heat to medium.
10. 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).
11. Stir in half-and-half, salt, and pepper; cook 2 minutes.
12. Remove from heat; stir in tomatoes, basil, and cheese.
13. 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.