Ingredients
- 3 Tbsp. balsamic vinegar
- 4½ c. vegetable broth
- 2 Tbsp. extra virgin olive oil, divided
- 1½ c. Arborio rice
- ⅓ c. dry white wine
- ¼ c. half-and-half or whole milk
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 c. grape tomatoes
- ¼ c. chopped fresh basil
- 5 oz. fresh marscapone cheese
Instructions
- Heat a large saute pan over medium-high heat for several minutes. Once hot, add the grape tomatoes and saute, stirring constantly, until browned and burst. Set aside.
- Bring the vegetable broth to a simmer in a medium saucepan, but do not let it boil. Keep warm.
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the rice and cook 2 minutes, stirring constantly. Add the wine to the pan, and stir constantly until liquid is nearly absorbed, about a minute. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Meanwhile, 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).
- Stir the half-and-half, salt, and pepper into the risotto; cook 2 minutes. Remove from heat; stir in burst tomatoes and basil. Place about 1 cup risotto into each of 6 shallow serving bowls. Add a spoonful or mascarpone and a drizzle of balsamic syrup to each. Serve hot..
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