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Risotto with Fresh Mozzarella, Grape Tomatoes and Balsamic Syrup

Risotto with Fresh Mozzarella, Grape Tomatoes and Balsamic Syrup

Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4

Ingredients
  

  • 3 tablespoons prepared balsamic glaze
  • 4 1/2 cups low sodium chicken broth
  • 1 tablespoon local extra virgin olive oil plus extra for drizzling, such as Olierie
  • 2 cups sliced local leek
  • 1 1/2 cups Arborio rice
  • 1/3 cup dry white wine
  • 1/4 cup half-and-half such as Lamer’s Dairy
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup halved local grape tomatoes
  • 1/4 cup chopped local fresh basil
  • 5 ounces fresh mozzarella cheese finely diced, such as Belgioioso

Instructions
 

  • 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; sauté 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 and stir in tomatoes, basil, and cheese.
  • Divide risotto between serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.

Notes

Local Sources
Oilerie
https://oilerie.com/
Lamers Dairy Milk, cream, cheese, butter 
https://lamersdairyinc.com/
Belgioioso Cheese
https://www.belgioioso.com/
 
Keyword local, Mozzarella, Risotto, Tomato

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