Fennel, Lemon And Scallop Risotto - cooking recipe

Ingredients

3 tbsp olive oil
2 None shallots, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
6 cups chicken stock, warmed
2 1/2 tbsp butter
1 bulb baby fennel, finely chopped, fronds reserved
1 None lemon, zested
2 tbsp fresh chives, finely chopped
14 oz scallops, cleaned

Preparation

Heat oil in a medium saucepan over medium heat. Cook shallots for 3-5 mins, until translucent. Add rice and stir to combine. Cook, stirring, for 1 min. Add white wine and cook until evaporated. Add 1 cup hot chicken stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
Meanwhile, heat 1 tbsp butter in a frying pan over medium heat. Cook fennel for 5 mins, or until tender. Season. Stir fennel mixture into risotto along with lemon zest and chives.
Heat remaining butter in a separate large frying pan over medium heat. Working in batches, sear scallops for 1 min per side, or until just tender. Serve risotto topped with scallops and fennel fronds.