Crab risotto

1. Grate the zest and squeeze the lemon. Cut the tomatoes and fennel into dice. Cook them with10 g of hot butter, the crab, and garlic. Deglaze with lemon juice and set aside.

2. Brown the onion in a pan with 30 g of butter. Add the rice and stir rapidly for 1 minute. Add salt and pepper.

3. Pour the wine. Once it is absorbed, add the broth little by little. Then stir in the crab mixture and add cream. Decorate with rocket salad.

Photo credit: Sucré Salé