True Confession time. I've never had buffalo chicken wings or dip. NEVER. But there was something about this recipe - namely its flavorful stock - that screamed at me to make it. So glad I did because I LOVED. Didn't even need the blue cheese!
Buffalo Chicken Risotto (adapted from Cuisine Magazine, April 2011, Issue 86)
Serves 4
* 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
1. For the broth, simmer the broth, hot sauce, honey and Worcestershire shire in a saucepan over medium heat.
2. 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.
3. 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.
Buffalo Chicken Risotto (adapted from Cuisine Magazine, April 2011, Issue 86)
Serves 4
* 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
1. For the broth, simmer the broth, hot sauce, honey and Worcestershire shire in a saucepan over medium heat.
2. 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.
3. 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.
but of course I had to try it as I made the risotta. OMG was it good!!