Risotto with Balmain Bug, Scallop & Single Malt Whisky

Ingredients

• Risotto
• 60 ml olive oil (¼ cup)
• 50 gm butter, coarsely chopped
• 4 golden shallots, finely chopped
• 2 cloves garlic, finely chopped
• 300 gm canaroli rice (1½ cups)
• 125 ml dry white wine (½ cup)
• 6 Balmain bug tails, shells removed
• 60 ml single malt whisky, such as Glenmorangie (¼ cup)
• 12 scallops, roe removed
• lemon wedges
• Fish stock
• 2 baby fennel (about 300gm)
• 2 fish heads, rinsed and coarsely chopped
• 1 leek, white part only, thinly sliced
• 1 fresh bay leaf
• ½ tsp white peppercorns