Tomato and Basil Risotto Served with Petite Salad and Buttery Balsamic Vinaigrette

Name: Tomato and Basil Risotto Served with Petite Salad and Buttery Balsamic Vinaigrette
Yield: Serves 8
Cuisine: French
Ingredients: 250 g Italian risotto rice; 4 tablespoons balsamic vinegar; 200 g butter; 1 bunch chives, snipped; 1 bunch basil, coarsely chopped; 100 ml water; balsamic vinegar; 500 g baby leaf mesclun salad mix, washed; 70 g parmesan; 130 g butter; 1 bouquet garni; 1 tin (400 g) Italian crushed tomatoes; 1 tablespoon garlic, chopped; 1 medium onion, peeled and finely chopped; olive oil; 24 sundried tomatoes, chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

250 g Italian risotto rice
1 medium onion, peeled and finely chopped
1 tablespoon

Europe
France
Gluten-free
Mediterranean
Spring
Vegetarian

Method

See HOW TO for the secrets of the perfect risotto.

If you can’t find crushed tomatoes, use a can of whole peeled Italian tomatoes, gently liquidised in a food processor so that you have cube-sized pieces. Put the tomatoes in a pot with 100ml water and bring to a simmer. Add the bouquet garni (see BASICS), tightly tied up so t