Risotto

At our house we're all over risotto like white on rice. (See what I did there?)
It is a little time consuming to make because you do have to stir it continuously to make it creamy. I actually find it very relaxing.
The one I brought to dinner group was too salty. I realized later that when I made the broth I added tablespoons of soup base to water instead of teaspoons. Details.

8 Cups broth (mushroom, chicken, whatever)

Keep broth in a saucepan at a very low simmer.

2 T butter
1 Cup minced onion
2 Cups white rice

Cook onions in butter over medium-low heat until clear.
Add rice, cook until opaque.

Add broth one ladle full at a time. Stir until absorbed. Continue to add broth slowly, stirring constantly, and maintaining a simmer. When rice is tender, but firm it is done. It should be creamy, not stiff, so add an extra ladle full if it is.

Stir in 1 1/2 Cups Parmesan cheese
Salt and Pepper to taste

I sometimes add cooked chicken or bacon, peas, mushrooms, parsley, basil.