Wash the lemon well, then finely grate (do not grate the peel too deeply or it will be bitter) and squeeze the juice. Sauté two shallots in a saucepan with olive oil. Add the long grain rice and sauté until shiny. Extinguish with white wine and add a little vegetable soup. Cook the risotto with the lid on for about half an hour, stirring repeatedly and perhaps adding more clear soup.
Remove the outer woody leaves from the fennel bulbs, cut the fennel in half, remove the stalk and then cut the fennel halves into cubes. In a frying pan, sauté fennel with olive oil, add remaining shallots, season with salt and pepper and steam for about 10 minutes with the lid closed until soft. Later dust with flour, pour in the milk and cook until the sauce has a certain creaminess.
Stir in parsley, season strongly with a squeeze of juice from one lemon, salt and freshly ground pepper.
Finally, mix 1 tsp of lemon zest and the remaining juice of one lemon into the risotto. Remove the saucepan from the heat, fold in the butter and season to taste.
Serve the risotto with the fennel ragout.