Champagne and Scallop Risotto

Ingredients

• 20g butter
• 1 leek, finely sliced
• 2 cloves garlic, crushed
• 2 cups Arborio rice
• 1 cup champagne or white wine
• 3 1/2 cups chicken stock, boiling
• 2 cups milk, heated until just boiling
• 1 tablespoon finely chopped fresh thyme leaves
• 1/4 cup freshly snipped chives
• 1/2 teaspoon finely grated lemon rind
• 16 fresh scallops, cleaned
• 1/4 cup grated parmesan cheese
• black pepper, to taste
• 2 tablespoons flaked almonds, toasted and slightly crushed