Finely dice the onion and the fennel. Keep any fennel fronds to one side to garnish at the end. Heat some olive oil in a deep pan on a medium heat and fry your onions and fennel gently for about 10-15 minutes. You want them soft, but not brown.
Crush or finely chop a garlic clove and add to the onion. Then add the risotto rice to toast the grains in the pan. Now add the white wine and let it bubble away.
Once the wine has been absorbed slowly add the vegetable stock, a ladle at a time. I keep my stock warm in a small saucepan on the stove. Remember to keep stirring and only add more stock when it has all been absorbed by the rice.
When your rice is cooked to your liking mix through the brown crab meat, butter and parmesan. Stir to combine and season with salt and pepper.
Take the risotto off the heat, squeeze in the juice of half a lemon and add the white crab meat. Finely chop and add the parsley. Put a lid on the risotto pan and let it sit for a couple of minutes.
Crush your almonds in a pestle and mortar. Finely slice your apple into matchsticks and squeeze over the other half of the lemon juice.
Dish up the risotto and top with the apple, almonds and fennel fronds.