Warm broth in small saucepan. Simmer on low without boiling.

Slice leek in half lengthwise and thinly chop.

In another larger saucepan, melt 3 TBSP butter and sauté chopped leeks for about 3 minutes, do not brown.

Add rice and stir to coat with the butter. Heat until rice is hot.

Add wine and simmer until evaporated.

Start adding chicken stock ½ cup at a time and gently stir with spatula (back and forth motion vs, stirring) until chicken stock is almost completely absorbed.

Continue cooking rice and adding stock ½ cup at a time, over medium heat. This process will take about 30 minutes.

With the last cup of stock, add the halved grape tomatoes and continue to stir back and forth as per above.

Heat a little garlic, oil, and butter in a skillet. Add cook shrimp until pink through – about 3 minutes per side.

Remove risotto from heat and gently stir in remaining TBSP of butter and slivered basil. Adjust seasoning.

Place shrimp on top of risotto and garnish with more basil. Serve immediately.

* Leftover risotto becomes cement like once it has been refrigerated. To warm, place in an oven proof dish, break apart slightly and dot with a little butter. Cover and bake until warm as compared to the stove top and stirring.