Risotto With Fresh Mozzarella, Grape Tomatoes & Basil

1. 1

   Place vinegar in a small heavy saucepan, bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tbsp (about 4 min) Set aside.

2. 2

   Bring broth to a simmer in a medium saucepan( do not boil) Keep warm

3. 3

   Heat 1 tbsp oil in a large saucepan over medium- high heat. Add leek to pan saute 3 minutes or until tender. Add rice cook 2 minutes stirring constantly Stir in wine and cook 1 minute more or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, cook 5 minutes or until liquid is nearly absorbed. 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 ( 25 minutes total) Stir in half and half, salt, pepper, cook 2 minutes. Remove from heat, stir in tomatoes, basil and cheese.. Place 1 cup risotto into bowl drizzle each with balsamic syrup

* Per serving · 4 servings · Values may vary.