Risotto With Fresh Mozzarrella Grape Tomatoes And Basil Recipes

RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES, AND BASIL

Steps:

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

RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES & BASIL

Steps:

• Place vinegar in a small heavy saucepan, bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tbsp (about 4 min) 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 minute more or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, cook 5 minutes or until liquid is nearly absorbed. 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 ( 25 minutes total) Stir in half and half, salt, pepper, cook 2 minutes. Remove from heat, stir in tomatoes, basil and cheese.. Place 1 cup risotto into bowl drizzle each with balsamic syrup

RISOTTO WITH FRESH MOZZARRELLA, GRAPE TOMATOES AND BASIL

Steps:

• Bring vinegar to boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon, about 4 minutes. set aside.
• Bring broth to a simmer in a medium saucepan but do not oil. Keep warm.
• Heat 1 tablespoon oil in 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 until liquid is nearly absorbed. Stir in broth in ladle full portions, and stir constantly while being absorbed, about 25 minutes. Stir in half and half, salt and pepper, cook 2 minutes. remove from heat and stir in tomatoes, basil and cheese. Place in serving bowls and drizzle each serving and with 1/2 teaspoon of balsamic syrup and 1/2 teaspoon olive oil.