fennel and crab risotto

1. 1

   Slice fennel.

2. 2

   Fry in a large saucepan with cubed pancetta and chopped chilli add about a tablespoon of butter.

3. 3

   add rice to the saucepan and stir until all the grains are coated.

4. 4

   Add vermouth and stir until it disappears.

5. 5

   Gradually add the warm stock ladleful at a time, stir until the liquid is absorbed before adding more.

6. 6

   When the rice is al dente (about 20 mins) add the lemon juice and crabmeat.

7. 7

   Season with black pepper.

8. 8

   Stir in parmesan cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.