Champagne and Scallop Risotto

September 20, 2017

Champagne and Scallop Risotto

Serves four


20g butter

1 leek, finely sliced

2 cloves garlic, crushed

2 cups arborio rice

1 cup champagne or white wine

3 cups chicken stock, boiling

2 cups milk, heated until just boiling

1 tbsp finely chopped fresh thyme leaves

cup freshly snipped chives

tsp finely grated lemon rind

16 fresh scallops, cleaned

cup shredded parmesan cheese

black pepper, to taste

2 tbsp flaked almonds, toasted and slightly crushed


Heat butter in a saucepan, add leek and garlic, cook until soft. Add rice, stir for one minute or until the rice is toasted.

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

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

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

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

Cook until scallops are just milky white. Season with black pepper to taste and serve topped with flaked almonds.

Source: Dairy Australia’s Dairy Kitchen

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