>> source: Salmon Risotto
Place the @chopped tomatoes{400%g} into a large jug. Add in the @vegetable stock{240%ml} and @tomato puree{2%tbsp} and stir. Heat this stock in a small #pan{}, then turn off the heat.
Heat @olive oil{1%tbsp} in a #large pan{}, add the @onion{1%small} and cook for about ~{5%minutes} until the onion starts to go translucent, add in the @garlic{1%clove}, stir and cook for a further ~{1%minute}.
Add in the @rice{150%g} and stir until the oil has coated the rice. Add in the @white wine{80%ml} and stir.
Wait for the wine to almost fully absorb (stirring regularly) and then add the tomato stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
While that is cooking, season the @salmon{} with @salt{} and @black pepper{}. Cook first side, flip, and then add @butter{}.
Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water. Turn the heat down to very low.
Add in the @double cream{3%tbsp}, @grated parmesan cheese{4%tbsp}, @fresh lemon juice{1%tbsp}, @salt{}, @minced garlic{2%cloves}, @black pepper{}. Give everything a good stir.