Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil

Directions

1. 1
   Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
2. 2
   Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
3. 3
   Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
4. 4
   Heat 1 tablespoon oil in a large saucepan over medium-high heat.
5. 5
   Add leek to pan; sauté 3 minutes or until tender.
6. 6
   Add rice; cook 2 minutes, stirring constantly.
7. 7
   Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
8. 8
   Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
9. 9
   Reduce heat to medium.
10. 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. 11
    Stir in half-and-half, salt, and pepper; cook 2 minutes.
12. 12
    Remove from heat; stir in tomatoes, basil, and cheese.
13. 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.