Cut the Florence fennel into slices and season with salt. Add olive oil to a skillet and fry briefly on both sides. Transfer to a plate and reserve.
Add sliced filet of cod to the remaining oil, season with 1 spoonful of Vegeta Mediterranean and add the white wine. Add the rice which you have cooked al dente in a separate saucepan. Add chopped rosemary, stir and cook briefly.
Add desert wine or port wine and shake the saucepan to incorporate. Stir in cream mixed with mustard and season the risotto with salt and pepper to taste.
Arrange slices of fried fennel on top, cover and leave to stand for about 5 minutes.
Sprinkle with chopped dill just before serving.
Try adding 1-2 tbsp 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 your risotto nice and creamy.