Risotto with fennel, olives and orange

In summer I enjoy a fresh, light salad of fennel, orange segments and olives. I thought the same ingredients would work in risotto, and I was right: my guests and I loved it! Here is the very simple recipe.
INGREDIENTS
200 g Carnaroli rice
1 shallot
1 fennel bulb
1 orange
1 litre vegetable stock
25 olives
20 g butter
2 tablespoons grated Parmigiano
Extra virgin olive oil
Pepper

I finely chop the shallot.
I sauté it in extra virgin olive oil in a frying pan for a few minutes.
Meanwhile, I wash the fennel and slice thinly with a mandoline.
I add it to the shallot and soften for 5 minutes.
I add the rice.
I stir and gradually add boiling vegetable stock, letting it cook.
I peel the orange completely, removing the white pith too.
I cut between the membranes with a small knife and collect the segments and juice on a small plate.
I dice the segments and set aside.
I chop the olives, keeping some whole.
When the rice is cooked, about 15 minutes depending on the rice, but still firm, I add the chopped olives.
The orange juice.
I add cold butter and two tablespoons of Parmigiano and mix, moving the pan back and forth so the released starch makes it creamy.
I plate the rice.
I add orange cubes, a few whole olives, fennel fronds and a grinding of pepper.
Delicious! The sweet and sour orange cubes add freshness to the rice.