Risotto is one of those amazing dishes when done right simply sings. Hints of nutty cheese from loads of Parmesan, Sweet creaminess from a little wine and the thick broth. The springtime risotto is flavored with savory fresh vegetables, a simple salt and pepper seasoning and it is a delight.The vegetarian version is perfect as a side dish or even to serve as a starter. But it is just a tad... Hmmmm, bland is not the right word, but it certainly is not the most seasoned dish I served.
So it was a natural, next day leftover, combine the sweet, nutty savory risotto with the buffalo seasoning of a now classic Buffalo Chicken Wing and you have a perfect lunch.
Heat and sweet, creamy and that lingering aftertaste of the buffalo chicken. All made fast and easy with rotisserie chicken and leftovers. Hearty and filling meal in itself, delicious, easy, fast and nearly free! A reinvention of leftovers.
Rotisserie BUFFALO Chicken Risotto Primavera for 2 People
Ingredients
- 3 Cups Leftover Risotto Primavera
- Meat from 1 Rotisserie Chicken Breast, diced into 3/4 inch cubes
- 1 TBS Butter
- 1 tsp Tabasco Brand Hot Sauce (to taste, less if you like, more if you dare)if
- 1 TBS CiderVinegar
- In a Large saute pan, over medium high heat melt the butter, add the Hot Sauce and vinegar and stir to mix.
- Add the Chicken cubes, stir gently for several minutes until the chicken has absorbed all of the liquid.
- Add the left over Risotto and continue to stir, mix and warm over medium heat until the entire dish is hot.
- Serve HOT and ENJOY
On Classy BUFFALO Risotto!
Just be sure to allow the butter to soak into the rice before adding wine and stock.
And be sure the stock is HOT before adding (one of my few uses for a microwave).
As to making buffalo chicken from rotisserie chicken, just take a look at the photo collage to the right and see how the chicken absorbs the hot sauce/vinegar.
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Yes indeed, one of my new favorite "52 Uses for a Rotisserie Chicken" (now over 75!!!).
I am trying something a bit new this round of recipes... My own little culinary challenge of seeing just what I can do with a single rotisserie bird.
This is week Number three, chicken number THREE... and the Second recipe I made from the blessed bird. If you click HERE, you will see my page devoted to my "52 Uses for a Rotisserie Chicken" (now over 75!!!). Scroll down to the bottom and you will see some of the possibilities of what you can make with a single bird (week one, seven dishes, week 2 a record EIGHT dishes all from the same bird).
I already used a leg quarter to make a Rotisserie Reubon Calzone for 2 People. I still have more than half the bird for more to come!
My Goals for the experiment......
- Eat Well... Make something that tastes good.
- Recipes for 2 people. One of the great things about a rotisserie chicken is the versatility fr a quick meal for small dinners (breakfast and lunch). Save the BIG cooking for another day, let's have something for just my wife and myself (and young couples, empty nest couples and singles)
- Versatility... Just how many rotisserie chicken recipes are out there???
- Keep Track of the costs... Life on a budget, need I explain more?
- Go beyond the basic recipes and add some tips and HOT TO Photos appropriate for less experienced cooks so that indeed...ANYONE CAN COOK THIS!
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So, as to cost for this dish....
The chicken averages out to a dollar per recipe.
The hot sauce, Butter and Vinegar are all pantry items I always have on hand... FREE
As to the leftover Risotto, difficult to set a price. The original version in the ingredients shown was already a dish made for Easter lunch with 8 people. Seems like I got my monies worth from the dish. But, to be fair to the experiment, the dish is a tad expensive to make. Around $10 includes the expensive rice, wine, cheese and all those fresh vegetables. So, let's say that I had 1/4th of the dish left over... so $2.50 for the risotto.
As to the leftover Risotto, difficult to set a price. The original version in the ingredients shown was already a dish made for Easter lunch with 8 people. Seems like I got my monies worth from the dish. But, to be fair to the experiment, the dish is a tad expensive to make. Around $10 includes the expensive rice, wine, cheese and all those fresh vegetables. So, let's say that I had 1/4th of the dish left over... so $2.50 for the risotto.
A Great meal for the costs!
Stay tuned, come on back tomorrow and see what else I make from the single bird!
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You get the idea. From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking). More than enough ideas for that store nought bird to shine with just a little extra work
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That looks really good Dave
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