Risotto vegetariano cremoso con salsa búfalo y queso azul

Ingredientes

• 6 cups low-sodium chicken stock (or vegetable broth)
• 2 Tbsp unsalted butter
• 2 Tbsp extra virgin olive oil
• 1 medium onion, (diced)
• 3 cloves garlic, (finely chopped)
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups Arborio rice
• 1 cup dry white wine
• 1/4 - 1/2 cup Frank's hot sauce
• 1/2 cup blue cheese (or gorgonzola cheese, crumbled, plus more for serving)
• 1/4 cup chives (or scallions, thinly sliced, plus more for serving)

Preparación

1. 1

   Warm the stock. Place 6 cups of chicken stock in a large saucepan or pot, then bring to a boil. Once warm, reduce the heat to a simmer.

2. 2

   Sauté the onion. In a large skillet with deep sides, heat 2 Tbsp butter and 2 Tbsp olive oil over medium-high heat. When hot, add diced onion and cook stirring occasionally, until softened, about 5-7 minutes. Add 3 cloves chopped garlic, then season with ½ tsp Kosher salt and ¼ tsp black pepper. Cook 1 minute more.

3. 3

   Toast the rice. Add 2 cups of Arborio rice then cook, stirring often, for 1-2 minutes until warm and toasted.

4. 4

   Add the wine. Pour in 1 cup of white wine, then allow to cook for 1-2 minutes, until most of the wine has evaporated.

5. 5

   Add the chicken stock. Begin adding stock 1-2 ladlefuls at a time, stirring constantly. After a couple minutes, most of the stock should have been absorbed by the rice. Repeat, adding more stock and stirring continuously, until the rice is creamy, yet tender, about 20 minutes total. Variation in cook time may be due to the size of your pan or the temperature. You want the rice to be al dente with just the slightest bite. The risotto should move freely around the pan and be more soupy than dry.

6. 6

   Add the hot sauce. When the rice is fully cooked, add in ¼-½ cup of Frank’s hot sauce. Use more if you like things spicier, or less if you want it more mild. You can always add more later.

7. 7

   Finish, then serve. Stir in ½ cup of crumbled blue cheese or gorgonzola and ¼ cup thinly sliced chives (or scallions). Taste, adjust seasoning as needed, then serve immediately with a sprinkle of flaky sea salt, more crumbled blue cheese or gorgonzola, and additional chives, if wanted.