Lemony Risotto With Fennel and Parmesan

Name: Lemony Risotto With Fennel and Parmesan
Ingredients: 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1 medium onion, finely chopped; 1 small fennel bulb, fronds reserved, quartered, cored, thinly sliced; 2 oil-packed anchovy fillets, chopped; 3 Tbsp. extra-virgin olive oil; ¾ cup carnaroli or arborio rice; ¼ cup Pernod or ½ cup dry white wine; 1 oz. Parmesan, finely grated (about ½ cup); 3 Tbsp. chilled unsalted butter, cut into pieces; Zest of 1 large lemon; 1 Tbsp. fresh lemon juice; Freshly ground black pepper