Risotto With Fresh Mozzarella, Grape Tomatoes & Basil

• 3 tbsp balsamic vinegar
• 4 1/2 cups fat free chicken broth
• 2 tbsp olive oil
• 2 cups chopped leek
• 1 1/2 aborio rice
• 1/3 cup dry white wine
• 1/4 cup half and half
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup halved grape tomatoes
• 1/4 cup fresh basil
• 5 oz fresh mozzarella cheese finely diced

1. Place vinegar in a small heavy saucepan, bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tbsp (about 4 min) Set aside.
2. Bring broth to a simmer in a medium saucepan( do not boil) Keep warm
3. Heat 1 tbsp oil in a large saucepan over medium- high heat. Add leek to pan saute 3 minutes or until tender. Add rice cook 2 minutes stirring constantly Stir in wine and cook 1 minute more or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, cook 5 minutes or until liquid is nearly absorbed. 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 ( 25 minutes total) Stir in half and half, salt, pepper, cook 2 minutes. Remove from heat, stir in tomatoes, basil and cheese.. Place 1 cup risotto into bowl drizzle each with balsamic syrup

balsamic vinegar, chicken broth, olive oil, leek, rice, white wine, salt, black pepper, halved grape tomatoes, fresh basil, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/risotto-with-fresh-mozzarella-grape-tomatoes-basil-51866101 (may not work)