Bill has chosen
Buffalo Chicken Risotto with Celery and Blue Cheese
4 servings (5 cups)
Here you go-------
For the Brodo, simmer in a saucepan over med. heat:
4 1/2 C low sodium chicken broth
3/4C hot sauce such as Frank's or crystal
2T honey
1T worcestershire sauce
For the risotto, sweat in a large saute pan until vegis are tender and rice is coated in butter:
1/2C minced celery
1/2C minced onion
2T unsalted butter
1C dry arborio rice
Deglaze:
1/2 cup lager beer, hot
Stir in:
2 cups chopped cooked chicken
Garnish with:
chopped celelry
blue cheese crumbles
Purchased blue cheese dressing
Deglaze thee pan with 1/2 C lager beer, hot. Stir until completely absorbed-1 to 2 min. Add hot brodo to pan in 1/2C increments; simmer until each addition is absorbed almost completely before adding the next addition, about 45 minutes total. Stir in 2C cooked chopped chicken and heat thru.
Garnish each serving with chopped celery, blu cheese crumbles and purchased blu cheese dressing.
*C@H note: This will be hot, if you're sensitive to spice pull back on the hot sauce.
Buffalo Chicken Risotto with Celery and Blue Cheese
4 servings (5 cups)
Here you go-------
For the Brodo, simmer in a saucepan over med. heat:
4 1/2 C low sodium chicken broth
3/4C hot sauce such as Frank's or crystal
2T honey
1T worcestershire sauce
For the risotto, sweat in a large saute pan until vegis are tender and rice is coated in butter:
1/2C minced celery
1/2C minced onion
2T unsalted butter
1C dry arborio rice
Deglaze:
1/2 cup lager beer, hot
Stir in:
2 cups chopped cooked chicken
Garnish with:
chopped celelry
blue cheese crumbles
Purchased blue cheese dressing
Deglaze thee pan with 1/2 C lager beer, hot. Stir until completely absorbed-1 to 2 min. Add hot brodo to pan in 1/2C increments; simmer until each addition is absorbed almost completely before adding the next addition, about 45 minutes total. Stir in 2C cooked chopped chicken and heat thru.
Garnish each serving with chopped celery, blu cheese crumbles and purchased blu cheese dressing.
*C@H note: This will be hot, if you're sensitive to spice pull back on the hot sauce.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com