Get a risotto-amount of beef broth going, I use a vegetarian one because it was the only one at the store that had no MSG

In Pan A get some olive oil hot, throw in sliced garlic, then chopped onion. Put ground beef (or whatever) in there, season early, get it brown.

In Pan B, get some olive oil hot, throw in sliced garlic, then chopped onion, get it sweating then add in uncooked rice. Quickly!!! get the rice coated in oil, and as soon as it's mostly transparent put 1 ladel of broth in. Keep this moving!! As soon as the liquid's reduced out enough, add in another ladel, and only 1 ladel at a time, repeat. Season one seasoning with each ladel until you're done seasoning, too. When you have 1.5ish ladels of liquid left (feel free to add water if you need more), add parmasean and fold it in, then add a ladel to provide moisture to the white powdery nonsense if you're using that like I do. Keep tasting a few rice kernels until they're your preferred risotto texture, turn the heat off, add a slice of butter and fold it over and over until it melts.

Now add the Pan A contents, and fold that all together. Get the oven preheated to 425 while all this is happening above. Put the mixture into a greased casserole pan, and add a layer of parmasean on top because crust is top tier. Cook for 10-15 or whenever it looks done.

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