Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

3 Tablespoons Balsamic Vinegar
4 1/2 cups Chicken Broth (or Chicken Stock)
2 (or more) Tablespoons extra virgin olive oil, divided
1 cup chopped white onion
1 1/2 cups Arborio Rice
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 cup halved grape tomatoes
1/4 (or more) chopped fresh basil
5 ounces fresh mozzarella cheese, finely diced

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 the broth to a simmer over medium heat in a saucepan (do not boil). Keep warm.

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onions; 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 salt and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. Serve immediately with balsamic syrup.