Week 84: Buffalo Chicken Risotto

You know what one of the classiest foods you can make is? Risotto. It just SOUNDS fancy, doesn’t it? Especially if you kind of trill the “r” at the beginning. I also think it’s fancy because it takes so much work (in the form of constant stirring for about 45 minutes) to make. It’s a food that’s only for those who have the luxury of standing at the stove for ridiculous amounts of time. That being said, it wasn’t difficult work, just time-consuming.

The beauty of this dish lies in its irony. Risotto is fancy, and buffalo chicken is the quintessential “bar” food. Combine the two, and you have a elegantly hip, delicious lunch.

Year of Yum Rating: 4 ½ STARS

INGREDIENTS
4 ½ cups low-sodium chicken broth
¾ cup hot sauce (such as Frank’s)
2 tablespoons honey
1 tablespoon Worcestershire sauce
½ cup minced celery
½ cup minced onion
2 tablespoons unsalted butter
1 cup dry Arborio rice
½ cup lager beer, hot
2 cups chopped cooked chicken (we used a pre-cooked rotisserie chicken)
Chopped celery for garnish
Blue cheese crumbles for garnish (I used feta because I’m not a big blue cheese fan)

DIRECTIONS
For the brodo, simmer broth, hot sauce, honey, and Worcestershire in a saucepan over medium heat.

For the risotto, sweat minced celery and onion in butter in a large sauté pan over medium heat until slightly softened, 3-5 minutes. Stir in rice and sauté until each grain is coated in butter.

Deglaze the pan with beer and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in ½ cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.

Garnish each serving of risotto with chopped celery and blue cheese crumbles.

Week 59: Primavera Risotto Nests with Fried Eggs

This was our first real risotto recipe. I attempted one before, but couldn't find the right kind of rice, so it didn't count. Risotto does require a lot of attention and stirring, but it wasn't extremely difficult, and I loved the creaminess of the result. Other things I loved: all of the veggies, how I could taste the wine that the rice soaked up, and the way the fried egg complimented the risotto.

Year of Yum Rating: 4 STARS

INGREDIENTS
4 tablespoons (1/2 stick) butter, divided
2 cups chopped button mushrooms (about 5 ounces)
3/4 cup chopped onion
3 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
3 cups vegetable broth, divided
3/4 cup 1/3-inch cubes carrots
2 cups diced trimmed asparagus (about 9 ounces)
3 cups (or more) water
1 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup shelled fresh peas or thawed frozen peas
1/4 cup chopped fresh Italian parsley
1 tablespoon olive oil plus additional for drizzling
4 large eggs

DIRECTIONS
Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.

Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

Stir 1 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper.

Heat some butter in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness. (Our eggs were pretty done, but my yolk was just a little runny...)

Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg; drizzle with oil. Serve, passing additional cheese.



Recipe from Epicurious...I LOVE that app on my iPod Touch!