Buffalo Chicken Risotto

Risotto is one of those labor of love type foods. You can’t rush it but the creamy melt in your mouth taste is well worth the wait and the tired arm from all the stirring. Trust me. 

The beer adds a great flavor undertone and kind of turns this dish into a bar food meets bistro type of experience. I mean its buffalo chicken who doesn’t love that? I’d probably “buffalo” ice cream if I could…hmmm…

Risotto

1 Small Red Onion Diced

2 Tbs Butter

1 Cup Aribo rice

½ Beer (I used Corona)

4 Cups Chicken Stock

¼ Cup Blue Cheese Crumbles (plus extra for garnish)

4 Tbs Parmesan Cheese

Salt and Pepper to taste

Buffalo Chicken

1lb Chicken Tenders

1Tbs Vegetable Oil

Cayenne, Salt and Pepper to taste

2/3 Cup Hot Sauce with 3Tbs reserved

2 Tbs Butter

In small sauce pan add chicken stock and set on low heat. You just want to warm the liquid through out the cooking process, not simmer it.

Using a pan with tall sides add butter and set heat to medium. When butter is melted add the onion and cook until translucent, about 4 minutes.

When onion is softened stir in rice until fully coated with butter.

Lower heat to a simmer and add in beer stirring until all liquid is absorbed. Now ladle in chicken broth about ¼ cup at a time stirring until fully absorbed after each addition of liquid. This process should take about 20 minute. You will know the rice is done when the constituency starts to become creamy and rice is firm but not hard.

Stir in both cheeses and salt and pepper to taste. Remember the blue cheese is salty so don’t overdo it.

For the chicken heat saute pan to medium. Add tenders to a bowl and season with salt pepper and cayenne.

Add oil to pan and cook chicken on both sides until no longer pink in the middle about 3-4 minutes per side. Remove from pan and set aside. When cooled shred chicken.

Heat butter and hot sauce together in microwave safe bowl. Then add to the shredded chicken reserving 3 Tbs for serving.

Spoon risottos into bowls, topping with buffalo chicken, more blue cheese crumbles and drizzle on hot sauce mixture. 

*I've tried the "expensive" blue cheese but I really prefer the crumbles already packaged in the cheese section of my local grocery store.