Clean the fennel bulb, remove the green and set aside. Remove the roots and cut the rest of the bulb into thin strips. Heat a little butter and olive oil in a wide saucepan and sauté the shallot cubes and fennel strips. Add the long grain rice and sauté briefly, reduce the heat and add a small amount of wine and clear soup. As soon as the long grain rice has soaked up the liquid, add clear soup and wine repeatedly. Always stir well in between so that nothing sticks or burns.
Saffron in a little bit of wine melt and add. The long grain rice is cooked after about twenty-five minutes.
Remove the shrimp from the shells, cut them in half lengthwise and remove the intestines. In a frying pan with olive oil, roast the shrimp, drizzle with Pernod and keep warm.
Season risotto with salt and cayenne pepper, fold in a tiny bit of butter and serve.
Garnish shrimp with roast stock over the long grain rice form and with fennel greens.