Risotto is often regarded as a fancy dish, when it's actually lutong bahay in an average Italian household. This recipe proves that making it doesn't have to break the bank—each serving amounts to less than PHP200 per person—nor does it require the low-and-slow method that puts amateur cooks off.
Each spoonful of rice bursts with the zip of lemon, balanced out by the aftertaste of cheesy, salty Parm. Don't worry if your risotto looks a bit too liquid-y after you take it off the heat. It's supposed to fall onto your plate like that. Give it a while to dry out a bit and give you the creamy texture you're looking for.
- 8 cups water
- 2 chicken broth cubes
- ⅓ cup oil
- 1 cup white onion, diced
- 1 tsp kasubha
- 2 cups rice, uncooked
- 1 ¼ cup parmesan cheese, divided
- ¼ cup butter
- zest of 2 lemons
- 2 tbsp lemon juice
- salt, to taste
- black pepper
Make chicken broth: Combine water and broth cubes in a saucepan over high heat. Once liquid is boiling and broth cubes have dissolved, reduce the heat to low. Keep warm while you make the risotto.
Cook rice: Add oil to a skillet over medium heat. Add onions and kasubha. Cook and stir until onion is translucent, about 5 minutes. Add rice and cook, stirring frequently, until grains are slightly translucent with a bit of color.
Add broth to rice: Using a ½ measuring cup, add warm stock to the rice. Stir continuously until the broth has been absorbed by the grains. Continue adding the remaining stock ½ cup at a time, stirring in between additions, until rice is tender, about 15 minutes.
Add lemon and cheese: Turn heat off and stir in 1 cup parmesan cheese, butter, lemon zest, and lemon juice.
Serve: Season risotto with salt to taste. Divide between two bowls, garnish with black pepper and reserved cheese, then serve immediately.