Risotto Cakes with Tomato Salad
Ingredients
- 2 1/4 lb. ripe tomatoes
- 1 clove garlic
- 1 tbsp. balsamic vinegar
- 1 tbsp. olive oil
- tsp. salt
- tsp. Freshly ground black pepper
- 1/4 c. Torn fresh basil leaves
- Reserved risotto (see Butternut Squash Barley Risotto recipe)
- 1 large egg
- 1/4 c. Grated Pecorino Romano cheese
- 1/4 c. finely chopped fresh basil leaves
- 1/4 tsp. Freshly ground black pepper
- 1 tsp. vegetable oil
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