Risotto with Fresh Mozzarella, Grape Tomatoes and Balsamic Syrup
Risotto with Fresh Mozzarella, Grape Tomatoes and Balsamic Syrup
Ingredients
- 3 tablespoons balsamic vinegar
- 4 1/2 cups fat-free less-sodium chicken broth
- 2 tablespoons extra virgin olive oil divided
- 2 cups chopped leek
- 1 1/2 cups Arborio rice or other medium-grain rice
- 1/3 cup dry white wine
- 1/4 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup halved grape tomatoes
- 1/4 cup chopped fresh basil
- 5 ounces fresh mozzarella cheese finely diced
Instructions
- 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; 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; 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.
Notes
Local Sources
Oilerie
https://oilerie.com/
Lamers Dairy Milk, cream, cheese, butter
https://lamersdairyinc.com/
Belgioioso Cheese
https://www.belgioioso.com/
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