00:03The creamiest, most luxurious rice you've ever had, but with a tangy buffalo kick that makes your taste buds do a happy dance.
00:11This risotto combines creamy arborio rice with Frank's Red Hot for Tang, balanced by blue cheese and fresh chives,
00:17creating restaurant-quality flavor at home that's sure to impress and draw requests for the recipe.
00:23Ingredients
00:23This recipe requires 6 cups of low-sodium chicken stock or vegetable broth, 2 tablespoons of unsalted butter, and 2 tablespoons of extra-virgin olive oil.
00:34You'll also need 1 medium onion diced, 3 cloves of garlic finely chopped, half a teaspoon kosher salt, and a quarter teaspoon freshly ground black pepper.
00:43The base uses 2 cups of arborio rice and 1 cup of dry white wine, followed by 1 quarter to 1 half cup of Frank's Red Hot Sauce,
00:531 half cup of blue cheese or gorgonzola cheese, and 1 quarter cup of chives or scallions thinly sliced with extra reserved for serving.
01:01Instructions
01:02Heat 6 cups of chicken stock in a large pot until boiling, then reduce to a gentle simmer to keep it warm for even risotto cooking.
01:11In a deep skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat until shimmering, then add the diced onion.
01:21Cook the onion until soft and translucent, about 5 to 7 minutes, then add 3 cloves of garlic, half a teaspoon kosher salt, and a quarter teaspoon black pepper, cooking 1 minute until fragrant.
01:33Stir in 2 cups of arborio rice and cook for 1 to 2 minutes until lightly toasted and slightly translucent, helping the rice hold its texture during cooking.
01:42Add 1 cup white wine and cook for 1 to 2 minutes, stirring until mostly evaporated.
01:46Then add the warm stock, 1 to 2 ladlefuls at a time, stirring constantly and letting it absorb over 2 to 3 minutes before adding more.
01:56Continue this process for about 20 minutes until the rice is creamy, al dente, and the risotto is loose and slightly soupy.
02:03Remove the risotto from the heat and stir in 1 quarter to 1 half cup Frank's Red Hot Sauce to taste,
02:09then add 1 half cup crumbled blue cheese or gorgonzola and 1 quarter cup sliced chives or scallions.
02:15Let the heat melt the cheese, adjust seasoning, and serve immediately with extra cheese, chives, and optional flaky sea salt.
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