Let me confess that I’ve NEVER had buffalo chicken wings or chip. Never really appealed to me. But when I read over this recipe it seemed to scream at me to make it. The appeal was the flavorful broth that the risotto cooked in, a combination of hot sauce, chicken broth, lager beer, honey and a touch of Worcestershire. And it did not disappointment. In fact – this might belong up there in my top 10 favorite recipes – it’s that good.
The recipe is simple to make. Like any risotto, it just takes a bit of time and a stir ever few minutes. I doubled the amount of chicken that the original recipe called – I wanted this to be a hearty entree. When serving, it’s delicious with the crumbled blue cheese or without.
Buffalo Chicken Risotto (adapted from Cuisine Magazine, April 2011, Issue 86)
- 4 1/2 cups low-sodium chicken broth
- 3/4 cup hot sauce (such as Franks)
- 2 Tbsp. honey
- 1 Tbsp. Worcestershire sauce
- 1/2 cup minced celery
- 1/2 cup minced onion
- 2 Tbsp. unsalted butter
- 1 cup dry arborio rice
- 1/2 cup lager beer, hot (such as Stella Artois)
- 4 cups chopped cooked chicken
- crumbled blue cheese
- For the broth, simmer the broth, hot sauce, honey and Worcestershire shire in a saucepan over medium heat.
- For the risotto, saute the celery and onion in butter over medium heat until slightly softened, 3-5 minutes. Stir in rice and saute until grains are coated in butter, then deglaze the pan with the beer and stir until completely absorbed, 1-2 minutes. Add broth to the pan in 1/2 cup increments; simmer and stir occasionally until each addition is almost completely absorbed before adding the next.
- Once all broth has been added and just about completely absorbed, add chicken. Stir completely into rice and heat through. Serve topped with crumbled blue cheese if you would like or put a bowl on the table and let each person add their own.
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