To make the fennel blueberry risotto with tempura shrimp, first bring balsamic vinegar with sugar to a boil in a small saucepan, reduce heat and simmer gently for about 2 minutes. Allow to cool and test to see if a honey-like consistency is reached. If necessary, reduce a little more or dilute with a few drops of water.
In the meantime, finely dice the shallots. Wash the fennel, cut in half lengthwise and cut out the stalk. Cut remaining fennel into fine strips. Sauté half of the fennel and shallots with half of the butter in a pot until colorless. Add rice and fry briefly. Deglaze with white wine and simmer for about 1 minute, then add 1-2 ladles of soup and cover the rice with liquid. Simmer over medium heat for about 3-5 minutes. When the rice has absorbed the liquid, add a little soup again. Repeat the process with the remaining soup. After about 22 minutes, the risotto is cooked al dente. Finally, stir in the Parmesan cheese and season with salt, pepper and the remaining butter.
Sauté the remaining fennel in a pan with a little olive oil, add salt and season with lemon juice and zest.
Heat oil in a small saucepan. Mix tempura flour with soy sauce and ice cold water to make a thick paste. Dredge shrimp in a little tempura flour, pull through batter and deep fry until floating, about 2 minutes. Drain on paper towels.
Wash blueberries and