Salmon With Fennel And Lemon Risotto
Ingredients
- 1 bulb fennel, chopped
- 50 g 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
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