Buffalo Chicken Risotto


May 15th, 2011 by Greg Jahnke




I fell in love with Risotto when Marcia made some over New Year's at Outer Banks. This one is tailored to me and Andi's favorite two things . . . Chicken and Hot Sauce. I imagine I could eat this every day for about 1 year without getting sick of it.


Makes 4 servings - 1 hour

4 1/2 cups chicken broth
3/4 cup Frank's Red Hot
2 Tbsp Honey
1 Tbsp Worcestershire
1/2 cup minced celery
1/2 cup minced onion
2 Tbsp butter
1 cup arborio rice
1/2 cup beer (hot)
2 cups chopped cooked chicken
Celery, blue cheese crumbles and blue cheese dressing for garnish

1. Simmer broth, hot sauce, honey and Worcestershire in a saucepan over medium heat.

2. Sweat minced celery and onion in butter in large saute pan over medium heat until slightly softened (3-5 min). Stir in rice and saute until each grain is coated in butter.

3. Deglaze the pan with beer and stire until absorbed (1-2 min). Add brodo to the pan (Step 1's output) in 1/2 cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 min. Stir in chicken and heat through.

4. Garnish each serving of risotto with chopped celery, blue cheese crumbles and blue cheese dressing.

About - 322 calories, 8g fat & 26g protein