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    No stir buffalo chicken risotto


    Source of Recipe


    TOH BB, Rosie
    No Stir Hot Buffalo Chicken Risotto

    8 Tbsp. olive oil
    3/4 cup Louisiana-style hot sauce (such as Frank's), divided
    1 pound skinned and boned chicken breasts
    1/2 cup sliced celery
    1/2 cup chopped shallots (1 large)
    1 cup Arborio rice
    2 cans (14 1/2 oz. each) chicken broth
    4 ounces crumbled blue cheese



    1. Combine 3 Tbsp. olive oil and 1/2 cup hot sauce. Place chicken in a glas dish or zip-top plastic bag and pour marinade over. Refrigerate 30 minutes to 2 hours. 2. Heat 3 Tbsp. olive oil in a large saucepan and saute celery and shallots until softened. Add the rice and cook, stirring, 1 minute, until well coated. 3. Add the chicken broth and remaining 1/4 cup hot sauce and bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes. 4. Meanwhile, descard marinade from chicen. Heat the reamining 2 Tbsp. olive oil in a large skillet and saute chicken until golden brown and cooked through, 4 to 5 minutes per side. Remove to a cutting and cut int 1 inch pieces. Stir chicken into the rice. Top each serving with blue cheese. Makes 4 servings

 

 

 


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