In a small saucepan, simmer the tomatoes in the water for 1 minute. Then drain and chop.
In a saucepan, melt the unsalted butter and add shallots and garlic. Sauté until translucent. Add the rice, stirring until each grain is coated with butter, and mix in the tomatoes. Add 1/2 c. chicken stock and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, ½ cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until rice is tender. Add cream, Parmesan and salt and pepper to taste.
To serve: place the sun-dried tomato risotto in a bowl and top with heirloom carrots and cinnamon crusted salmon fillet.