Season the diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 5-6 minutes. Toss with 3 tablespoons of buffalo sauce and set aside.

In a large heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened and translucent, about 4 minutes. Add the arborio rice and stir constantly for 2 minutes until lightly toasted.

Add the warm chicken broth one ladle at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and tender but still has a slight bite.

Stir in the remaining buffalo hot sauce and heavy cream. Mix well to combine and let simmer for 2 minutes to allow the flavors to meld together.

Remove from heat and stir in the remaining tablespoon of butter and half of the crumbled blue cheese. Fold in the cooked buffalo chicken pieces gently.

Divide the risotto among serving bowls and top with the remaining blue cheese crumbles. Serve immediately while hot and creamy.