Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
6 servings (serving size: about 1 cup)

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 the 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; sauté 3 minutes or until tender. 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. 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. Remove from heat; stir in tomatoes, basil, and cheese. 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.

Ratings & Reviews

ChefKiki's Review

March 30, 2014
Delicious! Didn't have half and half, but skim milk worked just fine.

jostrei's Review

April 09, 2013
I really enjoyed this risotto, but the BF thought it was just ok. He didn't like mozz cheese, he prefers when I make risotto with parm. I thought it was good as written. I would probably add the tomatoes in earlier next time to allow them to cook down a bit more as well. Overall, this is something I would make again.

snehn042's Review

February 27, 2010
Fantastic! I was cooking a birthday dinner for my wife, and made this with the CL "Seared Lamb with Balsamic Sauce". Great Winter meal with a nice Zin. I followed the instructions, and will make them both again!

paboking's Review

July 23, 2009
My family loved this recipe the first time I made it, but we all felt the tomatoes should be cooked. I now make it using the roasted tomatoes from the CL recipe"Chicken and Brie Sandwich with Roasted tomatoes." It's wonderful. Try it.

skrieger's Review

July 18, 2009

cookinfabulous's Review

January 02, 2009
This is awesome. I think it would also be good with roasted red peppers instead of the tomatoes. I made this as a main dish and found it very substantial. The balsamic vinegar is delicious. Would absolutely make this for company.