Buffalo Wings Risotto

I love buffalo wings, and I love risotto, so what’s a mad scientist to do? Combine my favorite elements of both. We have spicy buffalo chicken, creamy risotto, crunchy veggies, and chunky blue cheese. The best part is you can get it all in one bite. I hope you like it.

2 tablespoons olive oil
2 tablespoons butter
1/2 cup onion, diced fine
3 cloves of garlic, minced
8 ounces Arborio rice
3 to 3 1/2 cups chicken broth
1/2 cup wing sauce
1/2 cup blue cheese
8 ounces chicken meat (I used real wing drumettes so the chicken would stay juicy; that’s a pound of drumettes)
2 teaspoons Poppi’s chili seasoning
2 teaspoons Old Bay seasoning
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 cup chopped celery
1/4 cup chopped carrots

Preheat oven to 350.

Mix Poppi’s, garlic powder, and Old Bay and coat wings.

Place on foil-lined baking sheet.

Bake for 40 minutes, turning once. Remove and coat with Buffalo sauce. Cook for 10 minutes more. Remove meat from bone and set aside.

Heat a skillet to medium and add oil and butter; cook until butter starts to bubble then add onions.

Sauté for 5 minutes, add garlic, and cook for 1 minute.

Add rice and stir for 3 minutes, coating the rice.

Add 1 cup of chicken stock and stir, stir, stir until liquid is absorbed, 5-7 minutes; you may want to turn it down to medium low.

Add 1 more cup of chicken stock and stir, stir, stir until liquid is absorbed. You see what is going on here.

Add 1 more cup of chicken stock and stir, stir, stir until liquid is absorbed. If I said it once, I said it a thousand times – don’t repeat yourself. Check rice for doneness; if not done, add more liquid. (It’s not in the recipe, but some white wine could really be good if you need more liquid. Keep adding liquid until rice is al dente’.)

Add pulled chicken and remaining Buffalo sauce.

Add celery and carrots and stir.

Add 1/2 of blue cheese and stir.

Top with remaining blue cheese.

Serve.

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