Buffalo Chicken Risotto

Ingredients

• 1 pound boneless, skinless chicken breasts, diced into ½-inch cubes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons butter
• 1 onion, diced
• 2 cups Arborio rice
• 5 cups chicken broth
• ½ cup dry white wine
• 1 cup grated Parmesan cheese
• 2 tablespoons hot sauce
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes. Add the garlic, oregano, cumin, smoked paprika, salt, pepper, and cayenne pepper. Cook for another minute.
2. Remove the chicken from the skillet and set aside. Melt the butter in the same skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the rice and cook, stirring, until lightly toasted, about 2 minutes.
3. Add the chicken broth and white wine and bring to a boil. Reduce the heat to medium-low and simmer until the liquid is almost completely absorbed and the rice is al dente, about 20 minutes.
4. Stir in the chicken, Parmesan cheese, hot sauce, parsley, and chives. Cook for another 5 minutes, stirring often, until the chicken is cooked through and the risotto is creamy. Serve hot.

Interesting Facts

• Risotto is a traditional Italian dish made with Arborio rice.
• Buffalo sauce is a spicy sauce made from hot sauce, butter, and spices.
• Paprika is a type of spice made from dried, ground chili peppers.
• Parmesan cheese is a hard Italian cheese that is often used in Italian dishes.