Basic Risotto

Treat yourself to a bowl of this creamy Italian standard that tastes and feels like anything but.


Serves 6 to 8 Cooking Time 30 to 35 minutes

7 cups chicken broth (7 cups water with 2 large chicken bouillon cubes)
2 medium-sized onions, finely chopped
1/4 cup olive oil
3 cups Arborio rice
1/2 cup freshly grated Parmesan
1 teaspoon saffron powder or
1 1/2 teaspoons crumbled saffron threads
2 tablespoons butter

1  Bring the chicken broth to a simmer in a small pot. Cover with a lid, keeping the broth at a steady simmer.

2  In a large, heavy saucepan over medium heat, sauté onion in olive oil until softened. Add the rice and stir thoroughly to coat the rice evenly. Reduce heat to medium-low.

3  Add 1 cup of the simmering broth to the large saucepan containing the rice, stirring constantly, keeping the mixture at a simmer.

4  Continue adding the broth in 1/2 cup increments, stirring as the liquid is absorbed by the simmering rice-broth mixture.

5  Check the risotto—it’s done when the rice is tender and creamy but still firm to the bite (not mushy). It may take around 20 to 25 minutes; and you may or may not use up all the broth.

6  Remove the saucepan from heat and stir in Parmesan cheese, saffron, and butter. Season with salt to taste. Serve immediately.

Where to buy ingredients 
• You can find Arborio rice in any Santis Deli as well as some outlets of Rustan’s Supermarket.
• As for saffron powder, just head to the spice section of most supermarkets, Santis, and Spices and Flavours at Market! Market! in Taguig.

Photography by Ocs Alvarez | Food Styling by Melanie Jimenez | Prop Styling by Gwyn Guanzon

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