Place vinegar in small, heavy saucepan; bring to a boil over medium.
Cook until slightly syrupy and reduced to 1 T. (about 4 minutes).
Set aside.
Bring broth to simmer in medium saucepan. Keep warm.
Heat 1 T. oil in large saucepan over medium high.
Add leek to pan; saute 3 minutes or until tender.
Add rice; cook 2 minutes, stirring constantly.
Stir in 1 c. broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
Reduce head to medium. Add remaining broth 1/2 c. at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total).
Stir in half-and-half, seasonings; cook 2 minutes.
Remove from heat; stir in tomatoes, basil and cheese.
Drizzle servings with balsamic syrup and oil.
Originally Submitted
8/20/2014
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