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