Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil

“Cooking Light, September 2007 (first published in December 2003)”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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