Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil

Recipe by Vino Girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement