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Salmon With Fennel And Lemon Risotto

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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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