Risotto with Fresh Mozzarella, Grape Tomatoes & Basil
recipe from Cooking in Kansas City blog
3 Tbsp. balsamic vinegar
4 1/2 cups fat-free, less- sodium chicken broth
2 Tbsp. olive oil, divided
2 cups chopped leek
1 1/2 cups Arborio rice
2 garlic cloves, minced
1/3 cup dry white wine
1/4 cup half & half
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup halved grape tomatoes
1/4 fresh basil, chopped
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. Keep warm.
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek and saute 3 minutes. Add rice; cook 2 minutes, stirring constantly. Add garlic and stir for 30 seconds. Add wine and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup of broth; cook five minutes and stir often.
Reduce heat to medium. Add remaining broth, 1/2 cup a time, until liquid is absorbed, stirring often. Stir in half and half, salt and pepper and cook 2 more minutes.
Remove from heat; stir in tomatoes, basil and cheese. Place about 1 cup risotto into six shallow bowls; drizzle each with 1/2 tsp. balsamic syrup and 1/2 tsp. oil.