1.Make one quantity basic risotto omitting the parmesan. Heat butter in a frying pan over medium heat; cook baby fennel 5 minutes or until tender. Season. Stir fennel mixture into risotto with finely grated rind of lemon and chives. Heat butter in same frying pan over medium heat, cook 400g (12½ ounces) scallops, in batches, for 1 minute each side or until just tender. Serve risotto immediately, topped with scallops and fennel fronds.