Okay, this recipe was a total accident. After making a huge batch of mushroom risotto over the weekend, we ended up with a ton of leftovers. We’ve pretty much been eating risotto with every meal since then. For lunch one day, my husband grabbed a bowl of leftover risotto and poured buffalo sauce all over it. It looked surprisingly good, so I took a bite. Six heaping spoonfuls later, I was completely set on making buffalo risotto for That Oven Feelin’ (minus the mushrooms, of course).

I’m a big fan of anything buffalo, so I immediately ran to the store to grab everything I needed.

You can make this buffalo risotto as spicy or as mild as you like. I suggest adding just a few spoonfuls of buffalo sauce in the beginning, then adding more when the risotto is almost done cooking. The blue cheese is also perfect for cooling off those tastebuds, just in case you add a little too much.

Too much buffalo sauce, is that even a thing?

Not in my house.

Not only is the risotto served with crumbled blue cheese, I’ve also made a simple blue cheese sauce to drizzle over the top. The blue cheese sauce only takes a minute or two to prepare, so it’s great for all kinds of other dishes too. I love drizzling a few spoonfuls over a grilled beef tenderloin to add a nice complex flavor.

I feel like we’ve been on a huge risotto kick lately. I love the creaminess that you get from risotto, without the need to add lots of heavy cream or cheese. However, in order to get that super-creamy texture, you’ve got to stir the risotto while cooking. Stirring loosens the starch molecules from the grains of rice into the surrounding liquid, creating that decadence that we all love.

If you’re also a big fan of buffalo sauce, be sure to check out my buffalo and blue cheese loaded fries. They are great for road trips and grilling out in the backyard! Or, if you’re looking for something more “dippable,” then head over to my buffalo hummus recipe. It’s a classic!