Australian Champagne and Scallop Risotto

• 1 ounce butter
• 1 leek, finely sliced
• 2 garlic cloves, crushed
• 2 cups arborio rice
• 1 cup champagne or 1 cup white wine
• 3 12 cups chicken stock, boiling
• 2 cups milk, heated until just boiling
• 1 tablespoon finely chopped fresh thyme leave
• 14 cup freshly snipped chives
• 12 teaspoon finely grated lemon rind
• 16 fresh scallops, cleaned
• 14 cup shredded parmesan cheese
• black pepper, to taste
• 2 tablespoons sliced almonds, toasted and slightly crushed

1. Heat butter in a saucepan, add leek and garlic, cook until soft.
2. Add rice, stir for 1 minute or until the rice is toasted.
3. Add champagne, all at once and cook, stirring until absorbed.
4. Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock.
5. Continue until all the stock is absorbed.
6. Add hot milk, 1 cup at a time until absorbed and rice is tender.
7. Stir through thyme, chives, lemon rind, and parmesan.
8. Add scallops and cook until scallops are just milky white.
9. Season with black pepper to taste and serve topped with flaked almonds.

butter, garlic, arborio rice, champagne, chicken stock, milk, thyme, freshly snipped chives, lemon rind, fresh scallops, parmesan cheese, black pepper, almonds

Taken from www.food.com/recipe/australian-champagne-and-scallop-risotto-230513 (may not work)