Risotto With Fresh Mozzarella, Grape Tomatoes, And Basil - cooking recipe

Ingredients

3 tablespoons balsamic vinegar
4 1/2 cups reduced-sodium fat-free chicken broth
2 tablespoons extra virgin olive oil, divided
2 cups chopped leeks
1 1/2 cups arborio rice or 1 1/2 cups other medium grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 ounces fresh mozzarella cheese, finely diced

Preparation

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; saute 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.