This creamy tomato risotto features all the flavors of your favorite caprese salad. Fresh tomatoes, basil and melty mozzarella cheese combine with the creamy risotto. Finished off with a balsamic glaze drizzle.
Bring broth to a simmer over low heat and keep warm with a ladle nearby.
Heat olive oil in a large dutch oven over medium-high heat. Add onion and a large pinch of salt. Cook until softened, about 5 minutes. Add rice and garlic and cook 5 minutes. Stir in tomatoes and sugar.
Add the vermouth and stir until it evaporates. Begin adding the simmering stock, a ladleful at a time. Cook, stirring often, until it is absorbed. Add another ladleful or two of stock and repeat this process until the rice is tender, about 20-25 minutes.
Remove from heat and stir in cherry tomatoes, basil, mozzarella and parmesan. Season with salt and pepper, to taste. Drizzle with balsamic glaze, if desired.