Ingredients for Australian Champagne And Scallop Risotto
- 2 tablespoons butter
- 1 cup finely chopped leek
- 2 cloves minced garlic
- 1 1/2 cups Arborio rice
- 1 cup chilled Champagne
- 6 cups hot chicken or vegetable stock
- 1 cup hot milk
- 1 tablespoon fresh thyme leaves
- 2 tablespoons chopped chives
- zest of 1/2 lemon
- 1 pound sea scallops
- 1/2 cup grated Parmesan cheese
- freshly ground black pepper to taste
- 1/4 cup flaked almonds
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How to Make Australian Champagne And Scallop Risotto
- 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.
- Add 1 ½ cups of Arborio rice and stir constantly for 1 minute until the grains are translucent.
- Pour in 1 cup of chilled Champagne all at once. Stir continuously until the liquid is completely absorbed.
- 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.
- 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.
- 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.
- Gently fold in 1 pound of sea scallops. Cook for 2-3 minutes, or until the scallops are opaque and milky white.
- Season generously with freshly ground black pepper to taste.
- Serve immediately, garnished with ¼ cup of flaked almonds.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
20g
Fat
42g
Carbs
33g
