Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

Ingredients

• 1.5 cups arborio rice medium-grain
• 3 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry white
• 2 tablespoons olive oil extravirgin divided
• 4.5 cups less-sodium chicken broth fat-free
• 0.3 cup basil fresh chopped
• 1 cup grape tomatoes halved
• 0.3 cup half-and-half 
• 2 cups leek chopped
• 5 ounces mozzarella cheese fresh diced finely
• 1 teaspoon salt 

Equipment

• bowl
• sauce pan

Directions

1. 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.
2. Bring the broth to a simmer in a medium saucepan (do not boil). Keep warm.
3. Heat 1 tablespoon oil in a large saucepan over medium-high heat.
4. Add leek; saut 3 minutes or until tender.
5. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reduce heat to medium.
6. Add the 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.
7. Remove from heat; stir in tomatoes, basil, and cheese.
8. Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil.