Blackened Chicken Risotto with a Kick

Melt butter in a large skillet. Saute orzo in butter until golden brown.

Add 1 tablespoon of white wine vinegar. Ladle in warmed chicken stock one cup at a time with stove on medium to medium-low heat.

Meanwhile, saute onions in olive oil, adding salt and pepper to taste. Add onions to orzo when it is almost finished cooking.

Cut chicken breasts or pour a can of chicken in a separate skillet with a little olive oil to prevent sticking. Pour Worcestershire, browning sauce, remaining white wine vinegar and crushed red pepper flakes; cook until just done. (Do not over cook or dry out the chicken.)

Add shredded cheese to orzo once it has swelled and is fully cooked. Stir in freshly chopped green onions after orzo is finished cooking.

Add chicken on top of the risotto. Do not stir.

Add 1 teaspoon white wine vinegar to the bottom of the skillet that you cooked the chicken in, and scrape the bottom to get all the brown bits off. Pour over the chicken.

Serve this out of the skillet!