Risotto with Boquerones and Fish Sauce Caramel

Name: Risotto with Boquerones and Fish Sauce Caramel
Ingredients: 10 tablespoons unsalted butter , cut into 1-tablespoon pieces, divided; 1/2 cup thinly sliced white onion; 1/4 cup dry white wine; 2 tablespoons fresh lemon juice; 1/4 teaspoon kosher salt; 1/3 cup granulated sugar; 1 cup plus 1 tablespoon dry white wine , divided; 1 whole star anise; 1 Calabrian chile; 1 tablespoon fish sauce (such as colatura di alici); 5 cups water , plus more as needed; 1 teaspoon kosher salt , plus more to taste; 1 1/4 cups carnaroli rice; 2 tablespoons dry white wine; 3 1/2 ounces Parmigiano-Reggiano cheese (aged 24 months), grated (about 1 3/4 cups); 2 teaspoons grated lemon zest (from 1 lemon), plus more for garnish; 12 boquerones , drained and cut crosswise into thirds; 1/4 cup chopped toasted unsalted almonds; Fennel fronds , for garnish