Risotto With Fresh Mozzarella Grape Tomatoes And Basil

---

Cooking light, september 2007 (first published in december 2003)

---

Steps

---

Place vinegar in a small , heavy saucepan.

---

Bring to a boil over medium heat.

---

Cook until slightly syrupy and reduced to 1 tablespoon.

---

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 to pan.

---

Saut 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.

---

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.

---

Ingredients

---

balsamic vinegar, reduced-sodium fat-free chicken broth, extra virgin olive oil, leeks, arborio rice, dry white wine, half-and-half, salt, fresh ground black pepper, grape tomatoes, fresh basil, fresh mozzarella cheese