risotto with basil and salmon (serves 4)   3 tomatoes 1 onion 2 garlic cloves 1 red chili pepper 2 tablespoons butter 1 tablespoons oil 1 cup risotto 2 tsp tomato paste approx. 1½ cups vegetable or fish broth ¼ cup cream pepper, cayenne pepper ½ pound salmon 2 tablespoons lemon juice 3 - 4 tablespoons (1 Bund) freshly chopped basil 1. Peel, deseed and chop the tomatoes. Dice the onion and garlic, finely chop the chili pepper. 2. Heat the butter and oil in a large pot. Add the onion, garlic, chili pepper and rice. Sauté until the rice take on a glassy texture, about 5 minutes.    3. Blend in the tomato paste. Add some of the broth (about a third), stirring occasionally cook until most of the broth has been absorbed. Proceed this way until all the broth and cream has been absorbed. About 25 minutes. Season with pepper and a little salt. 4. While the rice is cooking, prepare the salmon as follows: cut the salmon into bite-size pieces. Season with salt, cayenne pepper and lemon juice. Set aside. 5. Carefully blend the basil and about 2/3 of the chopped tomatoes into the risotto. Spread the solmon pieces over the top of the risotto, cover and cook on low heat 7 - 8 minutes. Garnish with a few basil leaves and the rest of the tomatoes. back