Cook the rice in hot water until al dente. Leave aside for later use.
Season fennel with salt.
Into a heavy based pan, add olive oil and fry the fennel briefly on both sides. Transfer to a plate and rest.
Add cod to the remaining oil, season with 1 spoonful of Vegeta Delight vegetable stock and add white wine.
Add the rice and chopped rosemary, stir and cook shortly.
Add desert wine or port wine and shake the saucepan to distribute the flavour.
Combine and mix the cream and mustard and add to the pan. Sprinkle with a pinch of salt and pepper, according to taste.
Arrange slices of fried fennel over the top, cover and leave aside for about 5 minutes.
Sprinkle with chopped dill just before serving.
For more flavour add 1-2 tablespoons of lemon juice to the risotto just before it is done.
Arborio is the perfect rice grain for risottos, because of its high starch content; as you add liquid and stir the risotto, the grains crack and release starch, which can quickly absorb a lot of liquid and this is what makes the risotto nice and creamy.