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Tuesday, June 4, 2013

Buffalo chicken risotto

1cup arrborito rice
2cans chicken broth
1-3 tbsp franks hot sauce
2-3 chicken breasts
2 tbsp butter
2 oz blue cheese crumbles
Olive oil
Garlic powder

. Put salt pepper garlic on each breast on each side.
Add 2 tbsp oil to pan and brown chicken breasts
Remove from pan
Cut into cubes
Melt one tbsp butter and add 1 tbsp franks in a large bowl
Add cubes of chicken to butter and hot sauce and let marinate


Add four turns of the pan of oil.
Add one cup of risotto and allow it to soak in oil
Brown risotto for a few minutes
Add enough broth to cover rice and cover
Add 1 tbsp franks hot sauce
Stirring every few minutes
Add one oz of blue cheese, mix in
When liquid is almost evaporated, add more to cover rice
Repeat this until rice is plumped up and tender --- about 25 mins

When rice is plump, add chicken and another oz of blue cheese is wanted ans another tbsp franks hot sauce if wanted.
Mix and serve!!!!




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