Australian Champagne And Scallop Risotto Recipe

Ingredients for Australian Champagne And Scallop Risotto

• 2 tablespoons butter
• 1 cup finely chopped leek
• Garlic Cloves
• Arborio Rice
• 1 cup chilled Champagne
• Chicken Stock
• 1 cup hot milk
• Fresh Thyme Leave
• 2 tablespoons chopped chives
• Zest of ½ lemon
• Fresh Scallops
• Parmesan Cheese
• Freshly ground black pepper to taste
• Sliced Almonds

How to Make Australian Champagne And Scallop Risotto

1. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 cup of finely chopped leek and 2 cloves of minced garlic. Cook until softened, about 5 minutes.
2. Add 1 ½ cups of Arborio rice and stir constantly for 1 minute until the grains are translucent.
3. Pour in 1 cup of chilled Champagne all at once. Stir continuously until the liquid is completely absorbed.
4. Gradually add 6 cups of hot chicken or vegetable stock, 1 cup at a time, stirring constantly over low heat until each addition is fully absorbed before adding more. This process should take about 15-20 minutes.
5. Once all the stock is absorbed, stir in 1 cup of hot milk, 1/2 cup at a time, until absorbed and the rice is creamy and al dente.
6. Remove from heat and stir in 1 tablespoon of fresh thyme leaves, 2 tablespoons of chopped chives, the zest of ½ lemon, and ½ cup of grated Parmesan cheese.
7. Gently fold in 1 pound of sea scallops. Cook for 2-3 minutes, or until the scallops are opaque and milky white.
8. Season generously with freshly ground black pepper to taste.
9. Serve immediately, garnished with ¼ cup of flaked almonds.