Pan-Seared Salmon with Fennel Risotto - One Stop Wine Shop

Ingredients

• 2 medium fennel bulbs
• 2 medium yellow onions, sliced thin
• 3 or 4 peeled garlic cloves
• 1 Tbsp fennel seeds
• 1 or 2 parmesan rinds
• 1/2 cup water
• 1 medium fennel bulb, finely diced (save the fennel fronds, chop and reserve)
• 1 medium yellow onion, finely diced
• 3/4 cup extra virgin olive oil
• 1/2 cup SEAGLASS chardonnay
• 2 cups arborio or carnaroli rice
• salt to taste
• 6 5-ounce pieces of salmon filets, salt to taste
• 1/4 cup unsalted butter, divided into 6 parts (to baste the salmon)
• olive oil to sear