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Risotto
Sautee a chopped onion risotto rice in melted butter and olive oil until both are translucent. Add 1/2 can of chicken broth and stir until evaporated. Continue to add broth a bit at a time until whole can is gone. Always evaporate out broth before adding more. You can also add a splash of white wine if you like. When all liquid is absorbed, "fold" in a ton of grated parmesean cheese until it's melted. You can add cooked chicken, shrip, or pork. This is an easy dish to personalize. It's also great for breakfast the next day. Sorry I don't have exact measurments. I learned ths from my mom and she never measures anything. you can kind of tell if you've got too much/too little of anything.
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