Pickle the pineapple

• Warm the rice vinegar with a little sugar until dissolved.
• Pour over the diced pineapple and set aside to pickle.

Toast the rice

• Melt part of the butter in a saucepan.
• Add the Arborio rice and toast until the grains turn translucent at the edges.
• Stir in the crushed fennel seeds and cinnamon.

Cook the risotto

• Add the milk a ladle at a time, stirring, letting it absorb before adding more.
• Keep stirring until the rice is creamy and al dente.
• Stir in the sugar and the calendula petals.

Fry the crispy rice

• Heat the neutral oil in a frying pan.
• Drop in a few spoonfuls of cooked rice and fry until golden and crisp.
• Drain on a sieve or slotted spoon.

Finish and plate

• Mantecare the risotto with the remaining cold butter.
• Spoon into bowls and top with the diced mango, pickled pineapple and crispy rice.
• Scatter over extra calendula petals.