Salmon with fennel and lemon risotto

Ingredients

1 bulb fennel, chopped
50g butter, chopped
1 tablespoon olive oil
1 brown onion, chopped
1 ½ cup (300g) aborio rice
4 cloves garlic, crushed
½ cup (125ml) dry white wine
1.5 litres hot fish stock
1 tablespoon finely grated lemon rind
¼ cup chopped dill
1 ½ cup (120g) finely grated parmesan
2 x 200g salmon fillets, pin-boned+ and sliced
olive oil, extra, for brushing

Method

Trim the fronds from the fennel, set aside and chop remaining fennel. Place the butter and oil in a large heavy-based saucepan over medium heat. Add the fennel and onion and cook for 2–5 minutes or until softened. Add the rice and garlic stir for 1 minute or until rice is well coated. Add the wine and cook for
1 minute or until evaporated. Gradually add the stock, 1 cup at a time, stirring continuously, for 25–30 minutes or until absorbed and rice is al dente. Stir through lemon rind, dill and cheese. Heat a large non-stick frying pan over high heat. Brush salmon with the extra oil and cook, skin-side down, for 2–3 minutes or until crispy. Turn and cook for a further 2–3 minute or until salmon is cooked to your liking. Serve with risotto.