This specific recipe comes from Cooking Light Magazine
. The yield is 6 servings and get this...it's only 378 calories a serving! This really is a very comforting dish, but also has a wonderful freshness to it. And it's simple, really! The only thing you'll need is patience...risotto is a very good exercise in the art of patience. Let's dig into this one and I'll show you what I mean!First and foremost, of course, is our mise en place. For this meal, you'll need:
3 tablespoons balsamic vinegar
4 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons extra virgin olive oil
2 cups chopped leek
1 1/2 cups Arborio rice or other medium-grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 ounces fresh mozzarella cheese, finely diced
It didn't take that long to pull this together since I really only had to cut the leeks, mozzarella, basil and tomatoes. Everything else just called for a bit of measuring. First, I placed the balsamic vinegar in a small saucepan and brought it to a boil over a medium heat. The vinegar needs to simmer and reduce until it's syrupy and thick, about 1 tablespoon in measurement. This should take about 4 minutes. Once it's done, I would pour it out into another bowl so it doesn't just cool and stick to the sides of the pot. I had to heat the syrup in the microwave before serving since it had thickened quite a bit as it cooled. If that happens, that's okay, but it would work just as well to make this the last step, rather than the first.
While the balsamic vinegar was reducing, I also placed my chicken broth in a pot to bring to a simmer. You don't want the broth to boil, but you do want to keep it warm. The reason for the warm broth is that it doesn't shock the rice as you add it to the pot because it's at the same temperature as the pot you are adding it to.
Okay, now for the main event! Heat 1 tablespoon of the olive oil in a large saucepan (or in my case, Dutch oven) over medium-high heat. Once the oil is heated, add the leeks to the pan, and saute them for 3 minutes. Mmm, I love leeks!
Next, I added the rice, and cooked for another 2 minutes, stirring constantly. Then, I stirred in the wine and cooked for an additional minute, waiting for the liquid to be absorbed by the rice.
And now, here comes the patience. You need to continue stirring throughout this process so don't even think about walking away from the pot! Add a cup of the heated chicken broth to the pot of leeks and rice and stir constantly, allowing the broth to be absorbed by the rice. When the liquid has been absorbed, add another 1/2 cup of the broth at a time, allowing it all to be absorbed before adding more...and don't forget to keep stirring! (If you don't keep stirring, the rice gets stuck to the bottom of the pot, burns, gets clumpy and doesn't cook evenly...have I convinced you now?)
Keep stirring!
Heehee, okay, I know you've got it. Once all of the broth has been absorbed, 1/2 cup at a time, into the rice, it's time to finish it all off. The rice should be tender or very close to it at this point, so pour in the half-and-half, salt and pepper and allow to cook for another 2 minutes.
Remove the risotto from the heat and add the grape tomatoes, basil and mozzarella.
Place about 1 cup of risotto on each shallow bowl or plate and then drizzle with a little olive oil and a little bit of that balsamic vinegar syrup that we made earlier. Yummy!! Check out all that gooey mozzarella goodness and the fresh grape tomatoes, and the flecks of basil! So fresh, so delicious, so comforting!
