Buffalo Chicken Risotto

This was really, really good, and smelled so yummy while it was simmering that I could hardly wait to eat it. It was WAY too spicy for me, so I will cut back on the Frank's next time I make it (and there will definitely be a next time). I was totally overwhelmed at the idea of RISOTTO... it seemed so scary and intimidating, but it turned out great and was really simple (though time and focus is required).

**Correction: This recipe is from the April 2011 issue of Cuisine at home.

For the BRODO, simmer:

4 1/2 C. chicken broth

3/4 C. (or less) hot sauce (such as Frank's)

2 Tbsp. honey

1 Tbsp. Worcestershire sauce

For the RISOTTO, sweat:

1/2 C. minced celery

1/2 C. minced onion

2 Tbsp. unsalted butter

1 C. dry arborio rice

DEGLAZE:

1/2 C. lager beer, hot (such as Stella Artois)

STIR IN:

2 C. chopped cooked chicken

GARNISH:

chopped celery

blue cheese crumbles

blue cheese dressing

For the brodo, simmer broth, hot sauce, honey, and Worcestershire in a saucepan over medium heat.

For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3- 5 minutes. Stir in rice and saute until each grain is coated in butter.

Deglaze the pan with beer and stir until completely absorbed, 1- 2 minutes. Add brodo to the pan in 1/2- cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.

Garnish each serving with chopped celery, blue cheese crumbles, and/ or blue cheese dressing, as desired.

**Emily's note: I did not need all the brodo or all 45 minutes for my rice to be cooked to al dente. Maybe I was simmering too high, not sure, but it still turned out great.