Tomato risotto with salmon

Ingredients for 4 servings:

• 4 salmon fillets
• 1 cup risotto rice (coffee cup)
• 4 tbsp tomato paste
• 6 large tomatoes, fresh, or 1 can/pack pureed tomatoes
• 1 carrot(s)
• 1 onion(s)
• 2 garlic cloves
• some lemon juice
• salt and pepper
• basil
• 750 ml broth
• Hard cheese (Grana Padano, Parmesan or Pecorino Romano
• 1 lemon(s), sliced, to serve
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 2 minutes

Dice the onion, carrot, and garlic and sauté everything in a pan over low to medium heat. Be careful not to burn the garlic. Add the rice to the pan and sauté until it begins to turn translucent. Add the tomato paste and stir, let it roast briefly, then deglaze with a little stock. Let this reduce, adding a little stock at a time. Occasionally add the tomatoes or passata, then season with salt and basil. Stir frequently! Once the rice is almost cooked through (it should still have some bite, not become mushy), season with pepper and a little lemon juice. Meanwhile, season the salmon, heat oil in a pan, and fry the salmon for a few minutes until golden brown on both sides. Serve with grated cheese and lemon slices.