Risotto With Fresh Mozzarrella, Grape Tomatoes and Basil

• 3 tablespoons balsamic vinegar
• 4 12 cups chicken broth
• 2 tablespoons olive oil, divided
• 2 cups chopped leeks
• 1 12 cups abrorio rice or 1 12 cups other medium grain rice
• 13 cup dry white wine
• 14 cup half-and-half
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 cup halved grape tomatoes
• 14 cup chopped basil
• 5 ounces fresh mozzarella cheese, finely diced

1. Bring vinegar to boil over medium heat.
2. Cook until slightly syrupy and reduced to 1 tablespoon, about 4 minutes.
3. set aside.
4. Bring broth to a simmer in a medium saucepan but do not oil.
5. Keep warm.
6. Heat 1 tablespoon oil in large saucepan over medium high heat.
7. Add leek to pan;saute 3 minutes or until tender.
8. Add rice; cook 2 minutes stirring constantly.
9. Stir in wine and cook 1 minute until liquid is nearly absorbed.
10. Stir in broth in ladle full portions, and stir constantly while being absorbed, about 25 minutes.
11. Stir in half and half, salt and pepper, cook 2 minutes.
12. remove from heat and stir in tomatoes, basil and cheese.
13. Place in serving bowls and drizzle each serving and with 1/2 teaspoon of balsamic syrup and 1/2 teaspoon olive oil.

balsamic vinegar, chicken broth, olive oil, leeks, abrorio rice, white wine, salt, ground black pepper, halved grape tomatoes, basil, mozzarella cheese

Taken from www.food.com/recipe/risotto-with-fresh-mozzarrella-grape-tomatoes-and-basil-519505 (may not work)