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. Serves 4.
+ Get your fishmonger to pin-bone the fish for you.