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Buffalo Chicken Risotto

June 24, 2011 by jessfuel 6 Comments

Sounds really strange, I know. But trust me, it works.

My love of buffalo chicken has led me to try many variations of it: buffalo chicken pizza, buffalo chicken dip, buffalo chicken burgers, buffalo chicken mac & cheese, buffalo chicken nachos, buffalo chicken wraps, wings, salads. I’m sure there are more.

But still, when Nick’s cousin Mel (Andi’s mom) sent me a recipe for buffalo chicken risotto… I was a little skeptical. Greasy bar food and upscale Italian cuisine don’t seem to jibe too well in my mind. But since I’m so in love, I decided to give it a try. Considering the ingredient list included meat, hot sauce, beer, and minimal vegetables… I figured Nick would be game. He was.

Risotto should typically be made with Arborio rice. Unsurprisingly, Enid does not have Arborio rice. I really had a lot of hope for the Commisary here, too… they have tons of weird, obscure international foods. Apparently the Italians are not high on the priority list though. So I decided to use regular rice. It would definitely be BETTER, creamier, and more risotto-y with Arborio, but regular works in a pinch.

Mel breaded and pan fried the chicken when she made this, which sounds awesome and would have made this even better. But it was a weeknight and I was tired and lazy, and poaching and shredding it sounded a whole lot easier and less messy. So I went that route, but you could really use any kind of cooked chicken. Nick would have loved this with chopped up frozen chicken patties… gag.

Buffalo Chicken Risotto

serves 4-6

  • 4 cups low sodium chicken broth
  • 3/4 cup Frank’s RedHot sauce
  • 2 tbsp honey
  • 1 tbsp Worcestershire sauce
  • 1/2 cup celery, minced (plus more for serving)
  • 1/2 cup onion, minced
  • 2 tbsp butter
  • 1 cup Arborio rice
  • 1 cup lager beer (I used Corona– all we had besides homebrews!)
  • 2 cups cooked chicken (chopped, cubed or shredded)
  • crumbled blue cheese, for serving
  • blue cheese dressing, for serving

In a medium saucepan, mix together the broth, hot sauce, honey and Worcestershire. Bring to a simmer, turn off heat and cover.

Melt the butter in a large saute pan over medium heat.

Add the onions and celery and sweat until slightly softened, about 5 minutes.

Stir in rice and saute until coated with butter.

Deglaze the pan with the beer and stir until absorbed, about 1 minute.

Add the hot sauce mixture to the rice mixture one half cup at a time. Stir until liquid is absorbed. Stir frequently. Continue until all of the broth mixture is used up, about 30 minutes.

(SIDE NOTE: When I had about 1/2 a cup of sauce left to stir in, I tasted the risotto. It tasted a bit too salty and spicy, so I panicked and used an extra 1/2 cup of beer in lieu of the last of the sauce. In the end, the chicken and toppings mellowed it all out and it wasn’t overly salty at all. But I panicked and didn’t want to ruin dinner. So if you like things on the blander side, you could replace 1/2 cup of the sauce with beer or water, but it’s definitely not necessary after all. Sometimes tasting as you go is a good thing, but not this time!)

Stir in the chicken and heat through.

Serve with celery, blue cheese and dressing!

You’re welcome.

You Might Also Like:

Basil Peach Chicken Salad
Goat Cheese and Apple Chicken
Buffalo Chicken Pasta Salad
Mushroom Risotto

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Filed Under: Chicken & Poultry Tagged With: chicken, risotto

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Comments

  1. Emily says

    June 24, 2011 at 10:41 am

    Oooo yum! What a great idea! I was just thinking I needed some risotto in my life! I save a splash of the liquid for the cooled leftovers so it reheats well too!

    Reply
  2. Joanna says

    June 24, 2011 at 9:36 am

    Wow, that sounds so good!

    Reply

Trackbacks

  1. Buffalo Chicken Casserole | Flying on Jess Fuel says:
    August 10, 2011 at 8:14 am

    […] Buffalo Chicken Risotto […]

    Reply
  2. Mushroom Risotto | Flying on Jess Fuel says:
    August 23, 2011 at 8:16 am

    […] while ago, I made a Buffalo Chicken Risotto. Except, I had to use regular rice instead of the traditional Arborio, since I couldn’t find […]

    Reply
  3. Buffalo Chicken Pasta Salad | Flying on Jess Fuel says:
    July 29, 2015 at 12:11 pm

    […] Buffalo Chicken Risotto […]

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  4. Top 5 Italian Dishes with Hot Sauce – Corines Cuisine says:
    June 16, 2017 at 11:51 pm

    […] Source: https://www.jessfuel.com/2011/06/24/buffalo-chicken-risotto/ […]

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Fueling my Navy Pilot, one meal at a time…

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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