Lucia'S Buffalo Risotto

• For the buffalo:
• 2 tablespoons extra virgin olive oil
• 1/4 medium onion, chopped
• 1/2 pound buffalo burger
• 1/4 teaspoon oregano
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon parsley
• dash of nutmeg
• For the risotto:
• 2 tablespoons extra virgin olive oil
• 1 cup arborio rice
• 2 tablespoons white wine
• 2 cups chicken broth, warmed

1. For the buffalo:
2. In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and saute until translucent. Add the buffalo burger and cook, stirring until browned. While the buffalo is cooking, add the oregano, ground red pepper, parsley, and nutmeg. Stir to combine.
3. When the buffalo mixture is finished cooking, remove from heat and drain off the extra fat. Set aside.
4. For the risotto:
5. In a medium pot, heat the olive oil over medium heat. Add the rice and stir until it is evenly coated and the grains are white (not translucent). Add the wine and stir until it is completely absorbed.
6. Add 1/2 cup of the chicken broth and stir until the liquid is completely absorbed. Add the rest of the chicken broth 1/4 cup at a time, stirring after each addition until the liquid is completely absorbed.
7. Stir the buffalo mixture in to the rice and remove from heat. Serve warm.

buffalo, extra virgin olive oil, onion, buffalo burger, oregano, ground red pepper, parsley, nutmeg, extra virgin olive oil, arborio rice, white wine, chicken broth

Taken from www.epicurious.com/recipes/member/views/lucias-buffalo-risotto-1210334 (may not work)