Recipe: Buffalo Wing Risotto

Summary: Delicious re-use of buffalo chicken wings

Ingredientsbuffalo_rissoto

  • 1 large garlic clove – crushed
  • 2 tsp dijon mustard
  • 4 tsp. red curry paste
  • 4 tbs. buffalo wing sauce
  • 6-8 cups chicken broth
  • 1/4 cup ponzu sauce
  • 1 tsp. garlic red chili sauce
  • pepper – to taste
  • salt – to taste
  • 3 tbs. vegetable oil
  • 3 tbs. butter
  • 1-2 cups chopped buffalo wings
  • 1/4 cup onion
  • 1 cup diced carrot
  • 2 cups risotto
  • 1/2 cup mirin
  • 1 cup zucchini – finely chopped
  • 1 cup grated parmesan cheese

Instructions

  1. Place chicken broth, dijon mustard, red curry paste, 1/4 cup ponzu sauce, garlic red chili sauce, garlic, pepper, buffalo chicken sauce in sauce pan over medium heat.
  2. In large soup pan heat oil, when oil is hot add the chopped buffalo chicken. Cook for 5 mintes. Add 1/4 cup of mirin, 1/4 cup ponzu sauce and 1/4 cup of chicken broth. Cook for 5 minutes. Scoop into bowl and set aside for later.
  3. In same pan that chicken was cooked in add 2 strips of bacon. Wait for fat to render – about 5 minutes. Place bacon in bowl with chicken for later.
  4. Add 2 tbs butter, when butter is melted add onion and carrot. Cook for 5 minutes. Add rice, stir. Add 1/4 cup mirin and cook till reduced. Start adding 1/2 cup of hot broth at a time. Cook and stir constantly until broth is gone, then add another 1/2 cup. Continue until the rice tastes close to done (note: it goes from not done to done pretty quickly – so pay attention).
  5. In small saute pan with oil and 1 tbs butter – add zucchini, 1 tsp red curry paste and pepper. Cook for 3 minutes and set aside.
  6. When the rice is almost ready to eat, add the chicken zucchini, bacon and parmesan. Continue stirring and adding 1/2 cup broth at a time – until it’s ready to eat.
  7. Place risotto in bowls and top with grated parmesan and pepper.

Cooking time (duration): 45

Number of servings (yield): 4

Meal type: dinner

My rating: 5 stars: ★★★★★

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