Wild Alaskan salmon wrapped in pancetta with fennel and mushroom risotto

1 cup risotto rice
1 fennel bulb
2-3 slices pancetta/streaky bacon
1 large mushroom
1 wild Alaskan salmon fillet
750 ml stock

Trim the stalk off the fennel bulb, keeping the trimmed bits. Cut into halves lengthwise and cut leaves into medium-sized square pieces. Spread over a lightly-oiled baking tray and roast at 180 Celsius for about 20 minutes. Leave to cool slightly and cut into thin slices.

Heat two tablespoons of olive oil in a heavy-based pan. Add a small piece of butter. When the pan is hot, add the fennel and thinly sliced mushroom and stir-fry until the mushroom is soft. Stir in the rice and add one ladle-full of stock at a time, stirring constantly until rice is cooked.

For the salmon, remove skin from fillet and wrap the fish in the pancetta. Arrange fennel trimmings in the centre of a baking tray and place fish on top. Cook for 15-20 minutes at 180 Celsius. You might wanna put it on grill for the last couple of minutes to crisp the pancetta.