Cut the shallot into small pieces, remove the fingers from the fennel, remove the stalky bit at the bottom and cut into fine pieces.

In a large frying pan, add oliveoil and fry the onions untill just tender. Add the rice and stir untill the grains are covered in oil.

Add some of the stock and the fennel. While stirring occasionally keep adding stock as soon as the pan starts getting dry. The total process will be around 20 minutes but check regularly to see if the risotto is ok. It should be moist!

Add the dille and half of the shrimps once the rice is done and warm through a little bit. Add the remaining shrimps and the smoked salmon as garnish on top once done.