Fennel risotto with crab

Ingredients for 2 servings:

• 2 small fennel bulbs
• 2 tbsp olive oil
• 1 cup risotto rice
• 400 ml vegetable stock, maybe a little more or less
• e.g. crabs, frozen
• e.g. Pecorino, grated
• 1 shot of ouzo
• Black pepper, coarsely ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Clean, wash, and dice the fennel. Set the feathery green parts aside. Sauté the fennel cubes in olive oil. Add the rice and let it become translucent. Gradually add the vegetable stock and cook until cooked through, stirring frequently. Shortly before the end of the cooking time, add the (thawed) crabs and let them warm into the risotto (do not boil, or the crabs will become tough). Season with a dash of ouzo and fold in 2/3 of the pecorino. Season with salt if desired, but the pecorino is already salty, so be careful! To serve, ladle the risotto into bowls. Generously grind black pepper over the top, sprinkle with the remaining pecorino, and top with the finely chopped fennel greens. I haven’t specified the weight of the crabs or pecorino; everyone can decide according to their own taste.