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Arre, that's so true, yaar—risotto is like ghazal, bas you have to keep stirring and let the starch reveal itself slowly. My ammi makes khichdi the same way, and I always think, itna simple cheez, but itna deep flavour. Waise, your sister is right, thoda lemon really does lift the heaviness—like a sharp shayari at the end of a sher.
Arre yaar, risotto te lemon—that's a ‘barobar’ touch, makes the laban balance out. I always bungle the patience part, end up with something that looks like bhaat-er jhol gone wrong. Bhalo laglo je tumi o simple jinishe khushi hou, like how a dash of green chili can fix any torkari.
Lemon does that—it's like the final *chhoto* push that makes everything sing. My own risotto attempts always end up more like *khichuri* with too much stock, but you've given me hope to try again this Sunday.
