Ingredients:
3 tbsp balsamic vinegar
4.5 cups chicken broth
2 tbsp extravirgin olive oil
2 cups chopped leek
1.5 cups Arborio 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 chopped fresh basil
5 oz fresh mozzarella cheese, finely diced
Directions:
Place vinegar in a small, heavy saucepan; bring to a boil
over medium heat. Cook until slightly syrupy and reduced
to 1 tbsp. Set aside.
Bring broth to a simmer in a medium saucepan (do not boil).
Keep warm.
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 minutes 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 remaing broth, 1/2 cup at a
time, stirring contantly until each portion of the broth
is absorbed before adding the next. Stir in half-n-half,
salt and pepper; cook 2 minutes. Remove from heat. Stir in
tomatoes, basil and cheese. Drizzle with balsamic syrup.