Yield
6 servings

We liked the way sweet grape tomatoes, creamy mozzarella, and luscious risotto combine in this recipe from Mary Alayne Long first published in December 2003.

How to Make It

Step 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.

Step 2

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.

Step 3

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek to pan; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute 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 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. Remove from heat; stir in tomatoes, basil, and cheese. 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.

Ratings & Reviews

Not worth it

Nancy
August 17, 2016
A LOT of work for a less than mediocre dish. I think the vinegar really ruined it. Made it dark brown.

jeyoung's Review

MMSeymour123
January 06, 2013
N/A

janetgt12's Review

Barbara23
January 31, 2011
this was one of the best things i have ever made! it was amazingly delicious. i might have added a little bit more cheese, but otherwise, followed the recipe.

MMSeymour123's Review

Suzanne960
September 04, 2010
WOW! This was delicious. My changes - I left out the additional olive oil at the end (so only used 1T. for the recipe). I used dry sherry instead of dry white wine, increased the salt and pepper, and used vegetable broth instead of chicken broth. I got 5 servings, about 1 1/4 cup each and it was a satisfying one dish meal. Next time I would add another 1/2 cup of tomatoes. It is a very cheesy-style of risotto. Would definitely make it again!

2BPaulaB's Review

Lindsayglacy
June 15, 2010
I love tomato and basil, but this did not live up to its potential. Far from my favorite risotto recipe. The warm sweet tomatoes with a touch of balsamic were the highlight. The risotto itself did not have much depth of flavor and the consistency was too cheesey. If I were to make it again I would double the tomatoes and cut down on the mozzarella.

JIMMIC's Review

JIMMIC
April 16, 2010
Got Delicious? This was absolutely, positively great. We served this with CL's Hoisin Pork Tenderloin. The balsamic did set up a little bit, but okay.

Suzanne960's Review

2BPaulaB
December 27, 2009
This dish is amazing. It is a great weekend meal. I used tiny pearls of fresh mozzarella, so I didn't have to chop it up. The balsamic reduction puts this dish over the top in my opinion.

mysparky's Review

janetgt12
November 01, 2009
First time making risotto and felt that the directions were clear and precise. Texture and flavor of risotto was excellent. Like another reviewer, wanted to make this more of a main dish entree, so added chicken (needed to save time so used rotiserre) as well as a few sliced sun-dried tomatoes. Will definitely make again

Lindsayglacy's Review

minakim
June 26, 2009
This recipe was okay. I have a better risotto by Emeril that I make all the time. I thought I would give this a try. I'm not going to make it again. My one-year old loved it though. It didn't have anything great about it.

Barbara23's Review

jeyoung
May 08, 2009
This was beyond awesome. So fresh tasting, easy and even heated up well for lunch the next day. Made 1/2 recipe for my husband and I. Am making again today! Highly recommend this one!