I shouldn’t even try to defend myself again…my obsession with risotto lately is just getting ridiculous, with several posts like this and this and this lately (and for that apologize). I promise, I think this is the last one for awhile…I just couldn’t help myself since recipe is basically Caprese salad mixed into risotto (which I proved earlier in the summer that I am also obsessed with) and my garden is cranking out the basil and tomatoes at a rapid rate right now.
What else can I say, if you like risotto and Caprese salad, this is sure to be a winner. Enjoy!
- 2 TBS balsamic vinegar
- 4 1/2 c. chicken stock
- 2 TBS olive oil
- 2 c. chopped leeks
- 2 cloves fresh garlic, minced
- 1 1/2 c. Arborio rice
- 1/2 c. dry white wine**
- 1/4 c. heavy cream
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 c. halved grape tomatoes
- 1/4 c. chopped fresh basil
- 5 oz. fresh mozzarella, finely diced (or if you can find mozzarella pearls, those work perfect)
Place the vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 TBS (about 4 minutes). Set aside.
Bring to a boil to a simmer in a medium saucepan (do not boil). Keep warm.
Heat 1 TBS 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 or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 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 heavy cream, 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 tsp balsamic syrup and 1/2 tsp oil.
**For wine, I’ve recently found a new favorite for cooking. Francis Ford Coppola’s Pino Grigio is a winner in my book for a couple reasons. First, I like the price (I haven’t paid more that $10 for it locally). Second, someone once told me that you should never cook with wine that you wouldn’t drink…and this wine doesn’t break that rule. This wine is delicious for drinking as well while you’re cooking and to enjoy with dinner. I really like that its dry, but still fruity and refreshing. Hope that helps!
Adapted from Cooking Light, September 2007