AT A GLANCE
|01||For fish stock, coarsely chop stalks of fennel, reserving fronds and bulbs. Place fennel stalks, fish heads, leek, bay leaf and peppercorns in a heavy-based saucepan over medium heat, add white wine and cook for 5 minutes or until reduced by half, then add 1.5 litres of water. Bring to the boil, reduce heat and simmer for 20 minutes. Strain through a fine sieve, discarding solids. Makes about 6 cups.|
|02||Slice half the reserved fennel bulb to 5mm thick on a mandolin, place in acidulated water and set aside, then finely chop remaining half and set aside.|
|03||Heat 1 tbsp oil and 20gm butter in a heavy-based saucepan over medium heat, add finely chopped fennel, shallot and garlic and cook for 10 minutes or until softened. Season to taste with sea salt and freshly ground white pepper. Add rice and cook for another 2 minutes, coating in onion mixture, add wine and cook until reduced to two-thirds. Gradually add fish stock, half a cup at a time, adding more as liquid is absorbed, stirring occasionally, until rice is al dente. Cut bugs into 4 pieces and add to risotto with last ½ cup of stock. Add half the fennel fronds. Add whisky and season to taste.|
|04||Meanwhile, heat 1 tbsp olive oil in a frying pan over high heat, add shaved fennel and cook for 3 minutes or until just starting to wilt. Season to taste, transfer to a bowl and keep warm. Wipe out pan with absorbent paper and place over high heat. Combine scallops and remaining oil in a bowl. Cook scallops for 30 seconds each side or until golden and cooked to your liking. Season to taste. To serve, add shaved fennel and fennel fronds to risotto, stir gently to combine, divide between serving bowls and top with scallops and lemon wedges.|
Note This recipe was inspired by Icebergs chef Robert Marchetti's lobster and Islay risotto.