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.
Add Arborio rice then cook, stirring often. Pour in white wine, then allow to cook, until most of the wine has evaporated.
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.
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.
Stir in crumbled blue cheese or gorgonzola and thinly sliced chives. Taste, adjust seasoning as needed, then serve immediately.