Champagne Scallop Risotto - Stone Hill Winery

Ingredients

• 6 cups Chicken Stock
• 1 Tbsp Olive Oil
• 4 Garlic Cloves, minced
• Salt and Pepper
• 1 1/2 cups Arborio Rice
• 3/4 cup Stone Hill Winery’s Blanc de Blancs
• 4 Tbsp Unsalted Butter
• 3/4 cup freshly grated Parmesan Cheese
• 3 Tbsp Unsalted Butter
• 1 1/2 pounds Scallops
• 2 Garlic Cloves, minced
• 3 Tbsp chopped fresh Parsley
• 1 Tbsp chopped fresh Chives