Australian Champagne And Scallop Risotto

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This isn't really as decadent as it sounds!!

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Steps

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Heat butter in a saucepan , add leek and garlic , cook until soft.

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Add rice , stir for 1 minute or until the rice is toasted.

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Add champagne , all at once and cook , stirring until absorbed.

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Add stock 1 cup at a time , stirring constantly over low heat until all the liquid is absorbed before adding more stock.

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Continue until all the stock is absorbed.

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Add hot milk , 1 cup at a time until absorbed and rice is tender.

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Stir through thyme , chives , lemon rind , and parmesan.

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Add scallops and cook until scallops are just milky white.

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Season with black pepper to taste and serve topped with flaked almonds.

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Ingredients

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butter, leek, garlic cloves, arborio rice, champagne, chicken stock, milk, fresh thyme leave, chives, lemon rind, fresh scallops, parmesan cheese, black pepper, sliced almonds