Rinse tomatoes, remove blossom buds in wedge shape. Briefly rinse tomatoes in boiling water and cool immediately. Now skin, quarter and pit. First split the tomato flesh, then cut into cubes.
Peel and finely dice the onion and the garlic. Cut chili pepper in half lengthwise, stone and finely dice.
Heat butter and oil in a large saucepan. Pour in chili pepper, onion, garlic, and long-grain rice and sauté over medium heat, turning, until translucent, 5 minutes. Add the paradeis pulp. During the entire cooking time, gradually add the hot broth and the whipping cream, stirring frequently, and allow to swell for 25-30 minutes. Stir a few times. Season with pepper and a little salt.
Meanwhile, rinse salmon fillet, dry and cut into bite-sized pieces. (Cut out any bones) Now season with a little cayenne pepper and salt and sprinkle with juice of one lemon, set aside. Pluck basil leaves from stems, set a few aside to serve.
Fold the basil and 2/3 of the diced tomatoes into the finished long-grain rice. Add the salmon pieces to the long-grain rice and sauté at a moderate temperature for about 6-7 minutes with the saucepan closed. Do not stir again during this process. Serve the risotto with the salmon on plates, sprinkle with basil leaves and the remaining diced tomatoes. Serve immediately on the table.
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