Italian Salmon Risotto with Tomato and Basil

Method

1. Dice the salmon into small pieces.
2. In a large pot, sauté the onion and garlic in olive oil until fragrant.
3. Add the arborio rice and stir to coat.
4. Pour in the white wine and stir until absorbed.
5. Add the fish broth, one ladle at a time, stirring constantly until absorbed.
6. Stir in the salmon, cherry tomatoes, and basil.
7. Cook until the salmon is just cooked through.
8. Season with salt and pepper.
9. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.