Buffalo Chicken Risotto

Creamy Hot Buffalo Seasoning risotto topped with crispy chicken in a buttery hot honey sauce, with chilli cheddar, blue cheese, fresh chives, peppery rocket and chilli oil.

Serves 4.

Ingredients

Buffalo sauce

• 4 tsp Hot Buffalo Seasoning

• 100g unsalted butter

• 2 tbsp hot honey

• 1 tsp garlic purée

Risotto and chicken

• 4 breaded chicken steaks

• 2 shallots or 1 white onion, finely diced

• 1 tbsp olive oil

• 2 tsp garlic purée

• 4 tsp Hot Buffalo Seasoning

• 350g risotto rice

• 25ml white wine

• 1.2–1.3L hot chicken stock

• 50ml double cream

• 40g chilli cheddar, grated

• 10g butter

• Grated blue cheese, to taste

• 1 bunch chives, finely chopped

• Salt and black pepper, to taste

• Rocket, to serve

• Chilli oil, to serve

Method

1. Cook the chicken

Cook the breaded chicken steaks according to the packet instructions until golden, crispy and cooked through. Keep warm while you make the risotto.

2. Make the buffalo sauce

Melt the 100g butter in a small pan over a low heat. Stir in the Hot Buffalo Seasoning, hot honey and garlic purée. Mix well and keep warm.

3. Start the risotto

Heat the olive oil in a large pan over a medium heat. Add the shallots or onion and cook for 3–4 minutes until softened.

Stir in the garlic purée and Hot Buffalo Seasoning and cook for 1 minute. Add the risotto rice and stir for another 1–2 minutes to lightly toast it.

4. Add the stock

Pour in the white wine and let it reduce. Add the hot chicken stock one ladle at a time, stirring regularly and allowing each addition to be mostly absorbed before adding the next.

Continue for approximately 18–20 minutes, until the rice is creamy and cooked al dente. Add a little more stock if needed.

5. Finish the risotto

Stir through the double cream, chilli cheddar and 10g butter. Add most of the chopped chives, reserving some to finish. Season with salt and black pepper to taste. The risotto should be creamy and loose enough to settle gently in the bowl.

6. Serve

Spoon the risotto into four bowls. Slice the crispy chicken and toss it with the warm buffalo sauce just before serving. Arrange it over the risotto, then finish with grated blue cheese, the remaining chives, fresh rocket and a drizzle of chilli oil.