|Onion||1 Small, thinly sliced|
|Uncooked arborio/Short grain rice||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tabasco pepper sauce||1⁄4 Teaspoon|
|Low sodium chicken broth||2 Cup (32 tbs), divided|
|Hot water||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
In large skillet, cook and stir onion in margarine over medium-high heat until soft.
Add rice and saffron; cook, stirring constantly, 2 to 3 minutes.
Add wine and TABASCO sauce; stir until absorbed.
Stir in 1 cup broth.
Cook, uncovered, stirring frequently until broth is absorbed.
Add remaining broth and hot water, 1/2 cup at a time, stirring constantly and scraping sides of pan frequently.
Continue stirring and adding water until rice is tender but firm and is the consistency of creamy rice pudding.
Stir in cheese, and salt and pepper, if desired.