Ontario Peach Risotto with Zesty Lemon Scallops

Ingredients

• 4 cups chicken stock
• 2 tbsp extra virgin olive oil, divided
• 3 shallots, peeled and finely chopped
• 1 bulb fennel, finely chopped
• 2 cups Carnaroli or Arborio rice
• 1 lemon, juice and zest, divided
• 3 Ontario peaches, washed, peeled and cubed
• 4 tbsp butter, chilled
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 18 scallops, large