Chicken Risotto Milanese

1  lb.		boneless skinless chicken breasts sliced into strips
1  cup		small onion, thinly sliced
1  tablespoon		Land o Lakes light butter with canola oil
1  cup		uncooked short-grain rice
1  pinch		saffron
1/2  cup		of dry white wine
1/2  teaspoon		TABASCO® brand Pepper Sauce
2  cups		low sodium chicken broth, divided
2  cups		Hot water
1/4  cup		grated Parmesan cheese
1  dash		Salt
2  dashes		freshly ground white pepper

Tip: For nutritional information on all the ingredients in Chicken Risotto Milanese just click on each ingredient name. Then adjust the serving size for any Chicken Risotto Milanese ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat light butter in a skillet. Brown chicken strips in pan.
Add onion and cook over medium high heat until onions are soft and translucent.
Add rice and saffron; stir constantly 2 to 3 minutes.
Add wine and Tabasco® Sauce; stir until absorbed.
Stir in 1-cup broth and cook uncovered, stirring frequently until broth is absorbed.
Add remaining broth and hot water, 1/2 cup at a time, stirring constantly from bottom and side of pan. (Wait until rice just begins to dry out before adding more liquid.) Continue stirring and adding water until rice is tender but firm to the bite and has the consistency of creamy rice pudding. (The total amount of liquid used will vary. Watch rice carefully to ensure proper consistency.) Stir in cheese and salt and pepper, if desired.