For the fennel stock: place the onion, fennel, water, star anise and fennel seeds into a large pot and bring it to a simmer for 45 minutes. Strain stock and use in recipe when needed.
For the risotto: place an appropriate pan on medium heat and add 2 tbsp of oil. Add the shallots and sweat for 2 minutes. Add the diced fennel and sweat for additional 2 minutes. Add the Arborio rice and sauté for 2 minutes. Add white wine, stir and reduce until all wine is absorbed.
Add two ladles of hot fennel stock over the rice and stir continuously until all liquid is absorbed. Continue this procedure one ladle at a time until rice is almost cooked throughout and a slightly creamy texture has been produced. Set aside while you cook the shrimp.
In a small pan, sauté the Organic Shrimp on high heat with 2 tbsp of oil. Season to taste with salt and pepper.
Turn the risotto back to medium heat and stir in the grated parmesan, cream, freshly chopped dill and season with salt. Serve immediately and top with Organic Ocean Wise Black Tiger Shrimp.