Total comfort food in a bowl!

Buffalo Wingless Risotto

Recipe Snapshot

Servings

8

Total Time

50 min

Course

dinner

Ingredients

Place 6 cups of chicken stock in a large saucepan or pot, then bring to a boil.  Heat butter and olive oil. When hot, add diced onion and cook. Add  chopped garlic, season with Kosher salt and black pepper. Cook.

Warm the stock, saute the onion

1-2

Add Arborio rice then cook, stirring often. Pour in white wine, then allow to cook, until most of the wine has evaporated.

Toast the rice, add the wine

3-4

Begin adding stock, stirring constantly. Repeat, adding more stock and stirring continuously, until the rice is creamy. The risotto should move freely around the pan.

Add the chicken stock

5

When the rice is fully cooked, add in Frank’s hot sauce. Use more if you like things spicier, or less if you want it more mild.

Add the hot sauce

6

Serve & enjoy!

&

Stir in crumbled blue cheese or gorgonzola and thinly sliced chives. Taste, adjust seasoning as needed, then serve immediately.

Meet Author

Ari

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