Wash the Fennel Bulb (2), then slice it up together with some of the fennel leaves.
Finely chop the Onion (2 tablespoon).
In a saucepan heat up the Extra-Virgin Olive Oil (1 tablespoon) and soften the onion on low heat. You want the onion to become transparent without burning so it is key to use a very low heat
Add the sliced fennel, season with Salt and Pepper (to taste) and cook for 5 min until fennel starts to soften.
Add Arborio Rice (80 gram) and “toast” for 3-5 min or until edges of rice are transparent while centre is white. Pour in Dry White Wine (1/4 cup) and let it evaporate on medium-high heat. Make sure all alcohol evaporates else your risotto will end up having a sour taste. Add the Fennel Seeds (1/2 teaspoon) too.
Slowly pour in the Vegetable Stock (to taste), just enough to cover the rice. Let the rice simmer and add more stock as soon as liquid is almost all absorbed. Repeat until rice is almost completely cooked.
Slice up the Wild Salmon Fillet (100 gram) and add that now to your risotto. Gently stir it in until it changes in color.
Remove the saucepan from heat, fold in Butter (2 1/2 teaspoon), cover with a lid and let it rest for 3 min. Plate it and serve. Enjoy!